1/4 cup coarsely chopped almonds
1/2 cup sugar
2 tablespoons margarine
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups all-purpose flour
2 teaspoons baking powder
1 orange peel, finely grated
1 teaspoon orange extract or flavoring
1/4 teaspoon salt
Preheat oven to 375 degree F. Place almonds in a small baking pan. Bake 7 to 8
minutes until golden brown (watch carefully to avoid burning). Set aside.
Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg
whites and almond extract, mix well. Combine flour, baking powder and salt
in large bowl, mix well. Stir egg white mixture and almonds into flour mixture until well blended, add grated orange peel and orange extract.
Spray two 9x5-inch loaf pans with non-stick cooking spray. Evenly divide dough
between prepared pans. Spread dough evenly over bottoms of pans with wet
fingertips. Bake 15 minutes or until knife inserted into centers comes out clean.
Remove from oven and turn onto cutting board. As soon as loaves are cool enough
to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets
covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn
over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and
store in airtight container.
Makes 32 Biscotti.
Serving size: 1 biscotti
Protein: 1 g
Fat: 1 g
Carbohydrates: 9 g
Exchanges: 1/2 Starch/Bread, 1/2 Fat
Source: Diabetic Cookbook
Date: March 25, 2002