Low Fat Dunking Almond Biscotti Food

LOW FAT DUNKING ALMOND BISCOTTI

Steps:

• Sift together the first 4 ingredients in small bowl.
• Beat together the next 4 ingredients.
• Add the flour mixture to the egg mixture and combine on low speed of mixer.
• Add the almonds and chocolate chips.
• Preheat oven to 325.
• Line a large baking sheet with parchment paper.
• Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
• They'll be about 12"- 14" X 2" strips.
• Bake until firm and barley showing color, about 25-30 minutes.
• Cool on rack 10 minutes.
• Lower oven temperature to 300.
• Take the strips and slice them cross-wise into about 1/2" slices.
• Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
• Cool and store in an air tight container.

CRUNCHY ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
• Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
• Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
• Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
• Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
• Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
• Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with 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.)

DIABETIC DUNKING BISCOTTI

Steps:

• In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
• In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
• Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
• Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
• Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
• Kitchen tip:.
• Roast hazelnuts in a shallow pan in 350°F.
• (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.