Almond Biscotti

Yield: 2 1/2 dozen (serving size: 1 cookie)

Ingredients

• 2  cups  all-purpose flour
• 1  cup  sugar
• 1/2  cup  slivered almonds, chopped and toasted
• 3/4  teaspoon  baking soda
• 1/4  teaspoon  salt
• 1/2  teaspoon  vanilla extract
• 1/4  teaspoon  almond extract
• 2  eggs
• 1  egg white
• Vegetable cooking spray

Preparation

Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Nutritional Information

Calories:

72 (16% from fat)

Fat:

1.3g (sat 0.2g,mono 0.7g,poly 0.3g)

Protein:

1.7g

Carbohydrate:

13.5g

Fiber:

0.4g

Cholesterol:

15mg

Iron:

0.5mg

Sodium:

26mg

Calcium:

14mg