Wednesday, December 19, 2007
If you need a compromise Christmas morning breakfast, here is the perfect solution: lowfat almond biscotti. It's a HEALTHY version of the famous Italian cookie that will appease the health conscious in your family without making the less healthy feel like they are not "enjoying the holiday." You can even prepare it the night before so you don't have to do any preparation in the morning! Goes great with coffee or tea for the adults, and the kids will love it paired with hot chocolate. (Just make sure you use skim milk and Nestle's No Sugar Added Chocolate mix!!) :)
Lowfat Almond Biscotti
1/4 cup finely chopped almonds
1/2 cup Sugar in the Raw
2 tablespoons margarine
4 egg whites, lightly beaten
2 teaspoons almond extract
2 cups whole wheat flour
2 teaspoons baking powder
1/4 teaspoon Morton Salt lite
Preheat oven to 375 degrees. Place almonds in a small baking pan. Bake 7 to 8 minutes until golden brown (watch carefully to avoid burning). Set aside.
Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix 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 9 x 5-inch 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 comes out clean.
Remove from oven and turn onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool completely and store in airtight container.
Nutrition information per serving:
Exchanges: 1/2 Starch/Bread; 1/2 Fat