Reduced Fat Almond Biscotti

Title:
Reduced Fat Almond Biscotti

Yield:
42 Servings

Categories:
Almonds,
Low-Fat,
Meatless,
Desserts




Ingredients:





     3 lg Eggs


     2    Oranges; Grated peel of


     1 ts Vanilla


   1/2 ts Almond extract


     2 c  All-purpose flour


     1 c  Sugar


     1 ts Baking soda


   1/4 ts Salt


   3/4 c  Toasted whole natural


          -almonds *






 Heat oven to 300 degrees. Coat a large baking sheet with vegetable cooking


 spray or cover with baking parchment. In bowl whisk eggs, orange peel,


 vanilla and almond extract. In large mixer bowl combine flour, sugar,


 baking soda and salt. Add egg mixture; mix just until blended. Mix in


 almonds. Divide dough in half. Form each half into a log about 12 inches


 long, 1 1/2 inches wide and 1/2 inch thick. Bake in center of oven about 50


 minutes until golden. Remove to rack to cool 5 minutes. Reduce oven heat to


 275 degrees. Place logs on cutting board and with a serrated knife slice on


 the diagonal 1/2 inch thick. Lay slices flat on baking sheets, spacing


 slightly apart. Return to oven until dry and lightly toasted, 20 to 25


 minutes, turning once. Place on racks to cool completely. Store in airtight


 container.


 


 Servings: About 3 1/2 dozen


 


 * To toast almonds, spread in an ungreased baking pan. Place in 350 degree


 oven and bake 5 to 10 minutes or until almonds are light brown; stir once


 or twice to assure even browning. Note that almonds will continue to brown


 slightly after removing from oven.


 


 (PER PORTION: 64 Calories; 2 g Fat; 15 mg Cholesterol; 49 mg Sodium; 10 g


 Carbohydrate; 0 g Fiber; 2 g Protein.)


 


 See http://www.almondsarein.com/ >Hanneman/Buster/MasterCook 1998/Ap


 


 Recipe by: Almond Board of California


 


 Posted to MC-Recipe Digest by KitPATh 
on Apr 08,


 1998