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Italian Biscotti
Author/Submitted by: Betty Crocker's Low-Fat
Servings: 48
Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 1
cup
sugar 1/2
cup
margarine 5
egg whites or 3/4
cup
cholesterol-free egg product 1 1/4
teaspoons
almond extract 3 1/2
cups
all-purpose flour 1
teaspoon
baking powder 1/2
teaspoon
salt 2
cups
ground toasted almonds
-- (8 ounces)
Directions:
Heat oven to 350 degrees. Grease rectangular pan, 13 X 9 X 2 inches. Beat
sugar and margarine in large bowl until creamy. Beat in egg whites and
almond extract on high speed about 2 minutes or until light and fluffy.
Stir in flour, baking powder and salt. Stir in almonds. Spread in pan.
Bake 25 to 30 minutes or until wooden pick inserted in center comes out
clean. Cool completely.
Heat oven to 350 degrees. Cut cake crosswise into four 3-inch strips. Cut
strips crosswise into 1/2-inch slices. Place on ungreased cookie sheet.
Bake 20 to 25 minutes or until crisp and brown. ABOUT 4 DOZEN BISCOTTI.
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