Almond BiscottiSubmitted by: GRACIE706
IntroductionDry and crisp cookie, good for dipping in coffee, tea, or other beverage Dry and crisp cookie, good for dipping in coffee, tea, or other beverage
*Wheat flour, white, all-purpose, unenriched, 3.75 cup
*Ideal No Calorie Sweetner, 96 tsp
Egg, fresh, 3 large
Egg Yolk, 2 large
Baking Powder, 1 tsp
Salt, 1 dash
Vanilla Extract, 1 tsp
*Almond Extract, 1 tsp
Almonds, 1.66 cup, whole
Egg, fresh, 1 medium, beaten for egg wash for baking
Put flour in bowl or on work surface. Make a well in center, add sugar (original recipe calls for sugar, I used sugar substitute), eggs and egg yolks, baking powder, salt and extracts. (I used almond, but anise, or others may be substituted.)
Gradually mix flour into mixture, kneading until smooth. Add nuts and knead until integrated with dough.
Cut dough in to quarters, roll into 2 -2.5 inch logs. Place logs, about 2 inches apart, on two baking sheets that have been prepared (buttered and floured or with parchment), use egg wash over top and sides of logs.
Bake in 350 degree oven for 35 minutes. Take from oven and reduce temp to 325 degrees. Using sharp serrated edge knife, cut diagonally in 3/4 to 1 inch slices and lay them cut side up on the sheets. Bake for another 15 minutes. Remove and cool on wire rack. May be stored in tin or tightly sealed container for several weeks.
Number of Servings: 50
Recipe submitted by SparkPeople user GRACIE706.