Low Fat Dunking Almond Biscotti |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container. Ingredients:
2 cups flour |
2 tablespoons flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/8 teaspoon baking soda |
1 cup sugar |
2 large eggs |
2 large egg whites |
1 tablespoon almond extract |
1 teaspoon almond extract |
2 -3 ounces sliced almonds, lightly toasted and coarsly chopped |
2 -4 tablespoons mini chocolate chips |
Directions:
1. Sift together the first 4 ingredients in small bowl.
2. Beat together the next 4 ingredients.
3. Add the flour mixture to the egg mixture and combine on low speed of mixer.
4. Add the almonds and chocolate chips.
5. Preheat oven to 325.
6. Line a large baking sheet with parchment paper.
7. Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
8. They'll be about 12 - 14 X 2 strips.
9. Bake until firm and barley showing color, about 25-30 minutes.
10. Cool on rack 10 minutes.
11. Lower oven temperature to 300.
12. Take the strips and slice them cross-wise into about 1/2 slices.
13. Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
14. Cool and store in an air tight container.
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