Almond Biscotti
| 2 tablespoons almonds, finely chopped |
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1 tablespoon corn oil margarine |
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1/4 cup sugar |
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2 egg whites, lightly beaten |
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1 teaspoon almond extract |
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1 cup unbleached, all-purpose flour |
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1/2 teaspoon baking powder |
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1/8 teaspoon salt |
Directions
1)Preheat oven to 375 degrees.
2)Place the chopped almonds in a pan and bake in the preheated oven for about 7 to 8 minutes, or until they are a rich golden brown. Watch them carefully as they burn easily. Set aside.
3)Combine the margarine and sugar; mix until completely blended. Add the egg whites and the almond extract and mix well.
4) In another bowl, combine flour, baking powder and salt. Mix well. Add the egg white mixture and the toasted almonds to the flour mixture and mix well.
5)Spoon the dough into a greased, standard-size (approximately 9" x 5") loaf pan.
6)Spread evenly over the bottom of the pan by wetting your hands and pressing down on the dough. Place in the preheated oven and bake for 15 minutes, or until a knife inserted in the center comes out clean. Remove from oven and turn onto a cutting board.
7)Just as soon as the loaf is cool enough to handle, cut it into sixteen 1/2-inch slices. Place the slices on a baking sheet that is either covered with parchment paper or has been sprayed with non-stick cooking spray.
8)Bake for 5 minutes; turn the slices over and bake for 5 more minutes, or until golden brown on both sides.
Nutritional Information Per Serving
60 calories; 1 g protein; 9 g carbohydrates; 1.5 g fat; 0 mg cholesterol' 55 mg sodium
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