TNT Almond Biscotti
Dec 19, 2006 8:12:26 GMT -8
Post by tami on Dec 19, 2006 8:12:26 GMT -8
Almond Biscotti
From
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 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 a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350° 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°, 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 (serving size: 1 cookie)
CALORIES 72 (16% from fat); FAT 1.3g (sat 0.2g,mono 0.7g,poly 0.3g); PROTEIN 1.7g; CHOLESTEROL 15mg; CALCIUM 14mg; SODIUM 26mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 13.5g
Cooking Light, MARCH 1995
From
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 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 a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
Bake at 350° 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°, 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 (serving size: 1 cookie)
CALORIES 72 (16% from fat); FAT 1.3g (sat 0.2g,mono 0.7g,poly 0.3g); PROTEIN 1.7g; CHOLESTEROL 15mg; CALCIUM 14mg; SODIUM 26mg; FIBER 0.4g; IRON 0.5mg; CARBOHYDRATE 13.5g
Cooking Light, MARCH 1995