Chocolate Almond Biscotti
Biscotti are a great treat, and now you can enjoy them homemade, and without all the calories and sugar. It is easy to make and takes no time. It’s also half the calories and carbohydrates of the usual crusty cookie.
Preparation time: 1 hour
Cooking time: 45 minutes
Yield: 20 servings
Nonstick cooking spray
1.2 cup almonds, toasted and roughly chopped
1.2 cup all-purpose flour
1.3 whole-wheat flour
1.4 cup unsweetened cocoa powder
2 teaspoons instant coffee crystals
1.2 teaspoon baking soda
1.8 teaspoon salt
1.2 cup Splenda for Baking
1 egg
1 egg white
1 teaspoon vanilla extract
1 teaspoon almond extract
Step 1
Preheat the oven to 350 degrees. Line a large baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.
Step 2
In a food processor, combine 1.4 cup of the almonds and the all-purpose flour, wholewheat flour, cocoa powder, coffee crystals, baking soda, and salt. Process until the nuts are finely ground, approximately 2 minutes. Transfer the mixture to a large mixing bowl.
Step 3
In the food processor, combine the Splenda, egg, egg white, vanilla extract, and almond extract. Mix until the mixture is slightly thickened, roughly 2 minutes. Add the egg mixture to the flour mixture in the mixing bowl. Stir in the remaining 1.4 cup almonds.
Step 4
Use half the batter to form a log (approximately 5 to 7 inches long) on one-half of the foil-lined baking sheet. Repeat with the remaining dough on other half of the baking sheet. Bake until firm, approximately 15 minutes. Cool approximately 10 minutes. Reduce the oven temperature to 300 degrees.
Step 5
Place the logs on a cutting board. Using a serrated bread knife, cut each log into approximately 10 1.2-inch diagonal slices. Return the slices to the baking sheets. Bake until the cut sides feel dry to the touch, approximately 20 minutes. Cool completely and store in an airtight container.
Per serving (1 biscotti): Kcalories 60 (From Fat 15); Fat 2g (Saturated 0g); Cholesterol 11mg; Sodium 30mg; Carbohydrate 10g (Dietary Fiber 1g); Protein 2g.
Exchanges: 1 starch