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Reduced Fat Almond Biscotti

Source: Almond Board of California
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This crisp, almond-studded Italian cookie is a classic sophisticated counterpart to your evening coffee or on top of your favorite ice cream.
3 large eggs
Grated peel of 2 oranges
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
3/4 cup toasted whole natural almonds *
* To toast almonds, spread in an ungreased baking pan. Place in 350° 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.
Reduced Fat Almond Biscotti Recipe at
Heat oven to 300°.

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°.

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.

Recipe reprinted by permission of Almond Board of California. All rights reserved.
Date Added: 04/06/2011
Part of These Recipe Collections Find Similar Recipes »
 Quick Summer Desserts from the Almond Board of California
Nutrition Facts per Serving
Yield:   42
Calories: 62
Fat. Total: 2g
% Cal. from Fat: 29%
Carbohydrates, Total: 10g
Protein: 2g
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