Light Almond Biscotti is a great treat that goes well with coffee or tea during an afternoon slump. Lighten your next batch up with this recipe.
4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 cup butter, softened
1-1/2 cup sugar
3/4 cup egg substitute
1/4 cup low-fat buttermilkbr> 1 egg
1 tablespoon vanilla extract
Zest of one lemon
1 (6-3/4-ounce) bottle whole, dry-roasted, no-salt almonds, coarsely chopped
Preheat oven to 325 degrees. Coat 2 large baking sheets with nonstick spray. In medium bowl, combine flour and baking powder and set aside.
In large bowl, with electric mixer on medium speed, beat butter and sugar until well combined. Add egg substitute and buttermilk and beat well. Separate the egg, placing egg white in a cup, then set aside. Add egg yolk and vanilla to butter mixture and beat well.
Reduce mixer speed to low; gradually beat flour mixture into butter mixture until well blended. With spoon, stir in lemon zest and almonds. Divide dough into 4 equal pieces.
Roll each piece into a log about 14 inches by 2 1/2 inches. Place 2 logs on each cookie sheet. If using 1 oven for both sheets, switch halfway through baking time. Bake for 30 minutes or until logs are firm and golden.
Remove logs from oven and let cool on baking sheets for 10 minutes. Reduce oven temperature to 250 degrees. Transfer logs to cutting board. Using serrated knife, quickly cut down hard diagonally into 1/2-inch slices. Arrange slices on their bottom edges and bake until dry and lightly toasted, about 15 minutes. Cool slices on wire rack and store in airtight container.
Recipe makes 56 servings.
Serving size: 2 biscotti
Calories: 87; Total Fat: 3g; Cholesterol: 8mg; Sodium: 44mg; Carbohydrates: 12g; Fiber: trace; Protein: 2g
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