Lemon-almond biscotti
Lemon-almond biscotti
Ingredients/Components
- flour - 3 c
- corn meal - 1/2 c
- baking powder - 2 tsp
- lightly beaten egg whites - 3 item
- honey - 1/2 c
- canola oil - 2 tsp
- almond extract - 1 tsp
- lemon juice - 1/2 c
How to make lemon-almond biscotti:
In large bowl, add egg whites, honey, oil and almond extract. Mix. Add flour, corn meal and baking powder. Divide into 2. Form each half into 12-inch roll. Line cookie sheet with parchment paper. Flatten each roll to 1/2-inch high. Bake at 350° for 35 to 40 minutes, or until top is firm to touch. Remove from oven. Let cool for 3 minutes. Use a serrated knife to cut diagonally 1/2-inch thick. Place on cookie sheet. Bake at 350° for 10 to 15 minutes, until golden brown.Contains 58 calories and 0.8 g fat.
Recipe categories: Desserts, Cookie and brownie, Biscotti.
Rating:
Related ingredients:
milk, flour, shortening, mayonnaise, lemon jello, butter or margarine at room temperature, fresh blackberries
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