Cocoa almond biscotti lf

Yield: 24 Servings

Measure Ingredient
1⅔ cup Flour
⅔ cup Sugar
¼ cup Cocoa powder
2 teaspoons Baking powder
⅓ cup Chopped almonds (optional)
¼ cup Fat-free egg substitute plus
2 tablespoons Fat-free egg substitute
\N \N (can use egg whites)
¼ cup Chocolate syrup
2 teaspoons Almond extract

1. In a large bowl, combine the flour, sugar, cocoa and baking powder and stir to mix well. Add the almonds if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together.

2. Turn the dough onto a lightly floured surface and shape into two 8 x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes.

3. Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into ½ inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes.

4. Transfer the biscotti to wire racks and cool completely. Serve immediately or store in an airtight container.

NOTE: These are very easy to make and taste great. I made them without the almonds, so there were even less fat and calories.

From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUTRITIONAL FACTS (PER BISCOTTI) Calories: 60 Cholesterol: 0 mg Fat: 0.3 g Fiber: 1⅖ g Protein: 1.7 g Sodium: 29 mg

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