Lemony almond biscotti

Yield: 40 Servings

Measure Ingredient
2¼ cup All-purpose flour
⅓ cup Slivered almonds -- chopped
\N \N And toasted
1 teaspoon Baking powder
¼ teaspoon Salt
¾ cup Sugar
2 tablespoons Vegetable oil
2 \N Eggs
3 tablespoons Minced lemon rind
¼ cup Fresh lemon juice
\N \N Vegetable cooking spray
1 \N Egg white -- lightly beaten

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil, and eggs in a large bowl; beat at high speed of an electric mixer until thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat until well blended. Stir in flour mixture until well blended.

Turn dough out onto a lightly floured surface, and divide dough into 2 equal portions. Shape each portion into an 11-inch-long roll. Place cookie rolls about 2 inches apart on a large baking sheet coated with cooking spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg white.

Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a wire rack, and let cool. Slice each roll diagonally into 20 (½-inch) slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or until dry. Cool completely on wire racks. Yield: 40 cookies (serving size: 1 cookie).

Recipe By : Cooking Light, Jul/Aug 1994, page 122 From: Conni Marais (X3648) On Fri, Aug

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