Recipes Almond Biscotti (Vegetarian, Dessert, Breakfast)

Serving Size
1
Number of Servings
30
Ingredients
    • 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
Instructions

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended. 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.

Nutrition Information

75 Calories; 2g Fat (19.4% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 55mg Sodium.