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home > recipes > biscotti > low-fat almond-cinnamon biscotti
Low-Fat Almond-Cinnamon Biscotti from Bon Appetit. 3 large eggs 1 Cup sugar 1 teaspoon vanilla extract 3/4 teaspoon almond extract 3 Cups all purpose flour 1/2 cup toasted almonds, chopped 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350 F. Grease 18"x12"x1" baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with a paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft). Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet.Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325 F. Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4 - to 1/3 - inch thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool. (biscotti will harden while cooling). Can be made ahead. Store airtight up to 1 week. Great with tea!

Low-Fat Almond-Cinnamon Biscotti


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keyword: almond
keyword: cinnamon
keyword: biscotti
recipes for biscotti
recipes by Syber12
Email Address:
(posted May 25, 1995)

Low-
Fat Almond-Cinnamon Biscotti

from Bon Appetit.

3 large
eggs
1 Cup
sugar
1 teaspoon
vanilla extract
3/4 teaspoon
almond extract
3 Cups all purpose
flour
1/2 cup toasted almonds, chopped
1 teaspoon ground
cinnamon
3/4 teaspoon
baking soda
1/4 teaspoon
salt

Preheat oven to 350 F.
Grease 18"x12"x1"
baking sheet. Combine first 4
ingredients in bowl of
heavy-duty electric mixer fitted with a paddle
attachment.
Beat until well blended. Mix flour, almonds, cinnamon, baking
soda and salt in medium bowl. Gradually add to egg mixture, beating until
blended (
dough will be soft).

Turn
dough out onto floured surface and gather together. Roll dough between
palms and work surface into 16-inch-
long log. Transfer to prepared
sheet.Flatten log to 1-inch thickness.
Bake until light brown and cracked on
top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes.
Reduce
oven
temperature to 325 F.

Transfer warm log to work surface. Using serrated
knife, cut log on sharp
diagonal into 1/4 - to 1/3 - inch
thick slices. Arrange on baking sheets.
Bake 10 minutes per side. Transfer to racks and cool. (biscotti will harden
while cooling).

Can be made ahead. Store airtight up to 1 week.

Great with
tea!



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