Energy Bar Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1. Preheat oven to 325 degrees. Lightly coat a baking sheet with nonstick spray.
2. In a large bowl, combine flour, sugar, oats, almonds, currants, flaxseed, baking powder and salt.
3. In another bowl, whisk together almond butter, almond extract, eggs and egg whites. Add to flour mixture and stir just to blend.
4. Turn out dough onto a lightly floured surface and shape into a roughly 12- X 3- X 1-inch high loaf.
5. Carefully transfer to the baking sheet. Bake for 35 minutes. Transfer to a cooling rack and cool 10 minutes.
6. Reduce oven temperature to 300 degrees.
7. With a long serrated knife, carefully cut loaf diagonally into 1/2-inch slices. Place the slices, cut sides down, on baking sheet. Bake 20 minutes. Turn cookies over and bake 20 minutes longer. Transfer to cooling rack and cool completely. Serve with cantaloupe slices, if desired.
Serving Size: makes 18 biscotti
Number of Servings: 18
Recipe submitted by SparkPeople user RUTH103.
Nonstick cooking spray2 cups all-purpose flour3/4 cup sugar1/2 cup quick-cooking oats1/2 cup slivered almonds1/3 cup dried currants1/4 cup ground flaxseed2 teaspoons baking powder1/4 teaspoon salt1/3 cup almond butter1 teaspoon almond extract2 whole eggs2 egg whites
1. Preheat oven to 325 degrees. Lightly coat a baking sheet with nonstick spray.
2. In a large bowl, combine flour, sugar, oats, almonds, currants, flaxseed, baking powder and salt.
3. In another bowl, whisk together almond butter, almond extract, eggs and egg whites. Add to flour mixture and stir just to blend.
4. Turn out dough onto a lightly floured surface and shape into a roughly 12- X 3- X 1-inch high loaf.
5. Carefully transfer to the baking sheet. Bake for 35 minutes. Transfer to a cooling rack and cool 10 minutes.
6. Reduce oven temperature to 300 degrees.
7. With a long serrated knife, carefully cut loaf diagonally into 1/2-inch slices. Place the slices, cut sides down, on baking sheet. Bake 20 minutes. Turn cookies over and bake 20 minutes longer. Transfer to cooling rack and cool completely. Serve with cantaloupe slices, if desired.
Serving Size: makes 18 biscotti
Number of Servings: 18
Recipe submitted by SparkPeople user RUTH103.
Nutritional Info Amount Per Serving
- Calories: 163.9
- Total Fat: 5.8 g
- Cholesterol: 20.6 mg
- Sodium: 101.2 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.0 g
- Protein: 4.7 g
Member Reviews