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Italian Biscotti

Categories:
cookies

1 cup sugar
1/2 cup margarine
5 egg whites or
3/4 cup cholesterol-free egg product
1 1/4 teaspoons almond extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 cups ground toasted almonds
-- (8 ounces)

Heat oven to 350 degrees. Grease rectangular pan, 13 X 9 X 2 inches. Beat sugar and margarine in large bowl until creamy. Beat in egg whites and almond extract on high speed about 2 minutes or until light and fluffy. Stir in flour, baking powder and salt. Stir in almonds. Spread in pan. Bake 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool completely. Heat oven to 350 degrees. Cut cake crosswise into four 3-inch strips. Cut strips crosswise into 1/2-inch slices. Place on ungreased cookie sheet. Bake 20 to 25 minutes or until crisp and brown. ABOUT 4 DOZEN BISCOTTI.




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Contributor: Betty Crocker's Low-Fat

Yield: 48 servings

Preparation Time: 0:00




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