Italian Biscotti
Serving Size : 48
Ingredients for prepare Italian Biscotti
:
| Amount | Measure | Ingredient - Preparation Method |
| 1 | cup | sugar |
| 1/2 | cup | margarine |
| 5 | | egg whites or |
| 3/4 | cup | cholesterol-free egg product |
| 1 1/4 | teaspoons | almond extract |
| 3 1/2 | cups | all-purpose flour |
| 1 | teaspoon | baking powder |
| 1/2 | teaspoon | salt |
| 2 | cups | ground toasted almonds |
recipe Italian Biscotti
Heat oven to 350F. Grease rectangular pan, 13 X 9
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X 2 inches. Beat sugar and margarine in large bowl until creamy. Beat in egg whites
Italian Biscotti
and almond extract on high speed about 2 minutes or until light and fluffy. Stir in flour,
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baking powder and salt. Stir in almonds. Spread in pan. Bake 25
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to 30 minutes or until wooden pick inserted in center comes out clean. Cool
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completely. Heat oven to 350F. Cut cake crosswise into four 3-inch strips.
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Cut strips crosswise into 1/2-inch slices. Place on ungreased cookie sheet. Bake
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20 to 25 minutes or until crisp and brown. ABOUT 4 DOZEN BISCOTTI.
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