Almond Biscotti (Low Fat Dunking ) Recipe

• 2 c. all-purpose flour
• 2 Tbsp. all-purpose flour
• 1 tsp baking pwdr
• 1/4 tsp salt
• 1/8 tsp baking soda
• 1 c. granulated sugar
• 2 x Large eggs (room temperature) NOTE: I see no reason why egg substitute would not work just fine here.
• 2 x egg whites (room temperature)
• 1 Tbsp. almond extract
• 1 tsp almond extract
• 2 ounce almonds lightly toasted, minced (optional)

1. If desired hard and crunchy biscotti, these are for you.
2. Dunk them in coffee or possibly lowfat milk.
3. (Tina)
4. Preheat oven to 325 degrees.
5. Line 2 baking sheets with parchment paper, or possibly spray with nonstick cooking spray.
6. In medium bowl, sift together flour, baking pwdr, salt and baking soda.
7. In large bowl, with electric mixer on high speed, combine sugar, Large eggs, egg whites and almond extract till well blended, 1 minute.
8. Scrape bowl with rubber spatula.
9. Blend in half of the flour mix with spatula, then beat with mixer on low for several second.
10. Add in remaining flour mix and continue beating till smooth, about 5 seconds.
11. Add in almonds, if using, and beat just to combine.
12. Divide dough into 2 pcs and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 inch strip.
13. Bake till hard and light gold, 25-30 min.
14. Lower oven temperature to 300 degrees.
15. Cold cookies on rack 10 min.
16. With serrated knife, cut each strip into twenty-four 1/2 inch slices.
17. Arrange slices standing upright on baking sheets, 1/2 inch apart.
18. Bake till crisp and light gold, about 35 min.

flour, flour, baking pwdr, salt, baking soda, sugar, eggs, egg whites, almond extract, almond

Taken from cookeatshare.com/recipes/almond-biscotti-low-fat-dunking-63586 (may not work)