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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 1.3 g
  • Cholesterol: 2.0 mg
  • Sodium: 185.2 mg
  • Total Carbs: 9.0 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.8 g

View full nutritional breakdown of Almond Biscotti calories by ingredient
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Almond Biscotti

Submitted by: SHELBSYD
Almond Biscotti

Introduction

Simple, low fat, low carb cookie to dip in your coffee!! Simple, low fat, low carb cookie to dip in your coffee!!
Number of Servings: 32

Ingredients

    1/4 cup slivered almonds , finely chopped
    1/2 cup sugar
    2 tbsp margarine (trans fat free)
    4 egg whites , lightly beaten
    2 tsp almond extract
    2 cup white whole wheat flour
    2 tsp baking powder
    1/4 tsp salt

Directions

1 Preheat the oven to 375 degrees F.

2 In a small baking pan place almonds and bake 7 to 8 minutes or until almonds are golden brown, watching carefully that almonds do not burn, and set aside.

3 In a medium bowl beat sugar and margarine with an electric mixer at medium speed until mixture is smooth.

4 Add egg whites and almond extract to mixture and beat until ingredients are well blended.

5 In a large bowl combine flour with baking powder and salt and mix together well.

6 Take egg whites and almonds and stir into flour mixture until ingredients become well blended.

7 Use nonstick cooking spray to spray two 9x5-inch loaf pans. Divide dough evenly. Wet fingertips and spread half of the dough evenly onto the bottom of each pan.

8 Bake dough for 15 minutes or until a knife inserted into center of dough comes out clean.

9 Remove pans from oven and turn over onto a cutting board.

10 Once loaves are cool enough to handle, cut each loaf into 16 slices about 1/2-inch-thick.

11 Cover baking sheets with parchment paper or spray with cooking spray and place each slice on sheets.

12 Bake slices for 5 minutes then flip slices over and bake for an additional 5 minutes or until slices are golden brown.

13 Serve slices warm or cool them completely and store in airtight container.

Number of Servings: 32

Recipe submitted by SparkPeople user SHELBSYD.






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