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Almond Biscotti
| Ingredients: |
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2 cups |
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all purpose flour |
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1 cup |
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sugar |
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3/4 tsp. |
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baking soda |
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1/4 tsp. |
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salt |
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1/2 tsp. |
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vanilla extract |
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2 |
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eggs |
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1 |
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egg white |
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1/2 cup |
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slivered almonds, chopped and toasted | |
| Topping/Sauce: |
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| Directions: |
Combine first five ingredients in a large bowl. Combine vanilla and next three ingredients; add to flour mixture, stirring until well blended (dough will be dry).
Turn the dough out onto a lightly floured surface and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees and bake 10 minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
Yield 2-1/2 dozen.
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| Nutrition: |
Each cookie: 72 calories, 1.7 g protein, 13 g carbohydrates, .04 g fat.
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