Lemony Almond Biscotti

Recipe Ingredients

2 1/4 cups	140g / 4.9oz	All-purpose flour
1/3 cup	30g / 1.1oz	Slivered almonds - chopped and toasted
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Vegetable oil
2		Eggs
3 tablespoons	45ml	Minced lemon rind
1/4 cup	59ml	Fresh lemon juice
		Vegetable cooking spray
1		Egg white - lightly beaten

Recipe Instructions

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.

Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.

Bake at 350F for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch) slices. Place slices on baking sheet. Bake at 350F for 20 minutes or until dry. Cool completely on wire racks.

Yield: 40 cookies (serving size: 1 cookie).

Source:
Cooking Light, Jul/Aug 1994, page 122

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