Italian Biscotti

Recipe Ingredients

1 cup	198g / 7oz	Sugar
1/2 cup	99g / 3.5oz	Margarine
5		Egg whites or
3/4 cup	148g / 5.2oz	Cholesterol-free egg product
1 1/4 teaspoons	6.3ml	Almond extract
3 1/2 cups	218g / 7.7oz	All-purpose flour
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 cups	186g / 6.6oz	Ground toasted almonds (8 ounces)

Recipe Instructions

Heat oven to 350F. Grease rectangular pan, 13 X 9 X 2 inches. Beat sugar and margarine in large bowl until creamy. Beat in egg whites and almond extract on high speed about 2 minutes or until light and fluffy.

Stir in flour, baking powder and salt. Stir in almonds. Spread in pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. Heat oven to 350F. Cut cake crosswise into four 3-inch strips. Cut strips crosswise into 1/2-inch slices. Place on ungreased cookie sheet.

Bake 20 to 25 minutes or until crisp and brown.

ABOUT 4 DOZEN BISCOTTI.

Source:
Betty Crocker's Low-Fat

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