Ingredients for Light Almond Biscotti
- 1 cup sliced almonds
- 1 cup granulated sugar
- 1/2 cup (1 stick) softened margarine
- 2 large egg whites
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Cooking Spray
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How to Make Light Almond Biscotti
- Preheat oven to 375°F (190°C).
- Toast almonds: In a small pan, toast 1 cup of sliced almonds for 6 minutes, or until lightly golden brown. Set aside to cool completely.
- Cream together margarine and sugar: In a medium bowl, cream together 1/2 cup (1 stick) softened margarine and 1 cup granulated sugar using an electric mixer until light and fluffy.
- Add wet ingredients: Beat in 2 large egg whites and 1 teaspoon almond extract until well combined.
- Combine dry ingredients: In a separate large bowl, whisk together 2 cups all-purpose flour and 1 teaspoon baking powder.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the toasted almonds.
- Prepare loaf pans: Grease and flour two 9x5-inch loaf pans.
- Bake the loaves: Divide the dough evenly between the prepared pans. Spread the dough evenly using wet fingers. Bake for 15 minutes, or until a knife inserted into the center comes out clean.
- Cool and slice: Remove from the oven and let cool slightly in the pans for 10 minutes. Turn loaves out onto a wire rack to cool completely.
- Slice biscotti: Once completely cool, slice each loaf into 16 (1/2-inch thick) slices.
- Second bake: Arrange the biscotti slices in a single layer on a baking sheet lined with parchment paper. Bake for 5 minutes, then flip and bake for another 5 minutes, or until golden brown and crisp.
- Cool and serve: Let the biscotti cool completely on the baking sheet before serving. Store in an airtight container at room temperature for up to a week.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
6g
Fat
0g
Carbs
2g
