Almond Biscotti Cookies Diabetic
1/4 cup finely chopped almonds
1/2 cup sugar replacement
2 Tablespoon margarine
4 egg whites, lightly beaten
2 teaspoon almond extract
2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
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Preheat oven 375 degrees. Place Almonds in a small pan bake for 7 - 8 minutes until golden
brown (watch carefully to avoid burning). Set aside. Beat sugar replacement and margarine
in medium bowl with mixer until smooth. Add egg whites and almond extract ; mixing well.
Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and
almonds into flour mixture until well blended. Spray two 9x5 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 come out
clean. Remove from oven and turn onto cutting board. As soon as loaves are cool enough to
Handel, cut each into 16 (1/2 inch thick) slices. Place slices on baking sheets covered
with parchment or sprayed with cooking spray. Bake 5 minutes turn over Bake 5 minutes more
until golden brown. Serve warm or cool completely and store in airtight container.
Yields 32 Cookies
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