Italian BiscottiSubmitted by: QUILTBUGJ
IntroductionThis are delicious and so good with tea This are delicious and so good with tea
3 cups White Whole Wheat Flour
3 cups All-purpose unbleached flour
1 T baking powder
1/2 t. salt
12 ounces butter, softened
1 cup Whey Low granulated
3/4 cup Splenda
1 T vanilla extract
3 large eggs
4 large egg whites
1 cup ground almonds
Mix the dry ingredients - but not the almonds - in a medium bowl. In a large bowl cream the butter and sugars until fluffy. Add the whole eggs one at a time. Add the egg whites and vanilla. Stir in the almonds until fully combined.
Divide into 4 equal parts. Form each part into a log ~ 12 " long. Lightly grease two cookie sheets. Place two logs on each sheet. Pat log down so that it is about 3" wide and slightly mounded in the middle. Bake for 35 minutes
Move logs to rack and cool for 10 min. With a sharp knife, cut each log into 20 slices. Place slices cut side down and return to oven for 10 min. Flip over and bake another 10 min.
Makes 80 biscotti. Freeze well.
Number of Servings: 80
Recipe submitted by SparkPeople user QUILTBUGJ.