Recipe: Almond Biscotti ("Light")

Debbie,

I saw your post to me under "Strawberry Trifle". Welcome! I think you'll love this site and will find everyone to be very nice and friendly. I only came across TKL in June and really haven't been anywhere else since!

I have this "light" recipe, which I haven't tried but kept it as I thought it sounded good - let me know what you think if you give it a try. It's a "Southern Living" recipe.

Janet

Almond Biscotti ("Light")
(Yield: 40 Slices)

1/2 cup firmly packed brown sugar
1/2 cup frozen egg substitute,thawed
3 Tbs vegetable oil
1 tsp grated lemon rind
1 tsp almond extract
1/3 cup ground almonds
1-3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp salt
Vegetable cooking spray

Combine first 5 ingredients in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add almonds; beat until well-blended.

Combine flour, baking powder, and salt. Add to batter; beat until blended. Cover; chill 3 hours.

Coat 2 sheets of heavy-duty plastic wrap with cooking spray. Divide dough in half; shape each half into a 12-inch log on plastic wrap.

Transfer logs to a cookie sheet coated with cooking spray. Using floured hands, flatten logs to 1/2-inch thickness. Bake at 325 degrees for 25 minutes.

Transfer logs to a wire rack; cool. Slice each log diagonally into 1/2-inch slices. Place slices, cut side down, on cookie sheets. Bake at 300 degrees for 15 minutes or until slices are dry. Cool on wire racks (biscotti will be crisp).

Per Slice: 47 calories; 1.7 gr total fat; 0 mg cholesterol; 20 mg sodium.