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 350 degrees. Grease
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rectangular pan, 13 X 9 X 2 inches. Beat sugar and margarine in large
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bowl until creamy. Beat in egg whites and almond extract on high
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speed about 2 minutes or until light and fluffy. Stir in flour, baking powder and salt. Stir in almonds. Spread
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in pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely.
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Heat oven to 350 degrees. Cut cake crosswise into four 3-inch strips. Cut strips crosswise into 1/2-inch slices. Place on
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ungreased cookie sheet. Bake 20 to 25 minutes or until crisp and
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brown. ABOUT 4 DOZEN BISCOTTI.
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