Thanks,
I love a biscotti and a cup of tea!
Here is recipe I use a lot
Almond Biscotti -1 Point Recipe By : Cooking Light Magazine, March '95 page 130 Serving Size : 30 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
2 cups all-purpose flour
1 cup sugar
1/2 cup slivered almonds -- chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
1 egg white
Vegetable cooking spray
1. Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).
2. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll.
Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.
3. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. Yield: 2-1/2 dozen.
* Try making dough in the bread machine. Serving Size (1 biscotti) According to the magazine: Per Serving: CALORIES 72 (16% from fat), PROTEIN 1.7g, FAT 1.3g (sat 0.2g, Mono 0.7g, Poly 0.3g), CARB 13.5g, FIBER 0.4g, CHOL 15mg, IRON 0.5mg, SODIUM 26mg, CALC 14mg Weight Watcher Points: 1
|