Wednesday, April 23, 2008

LEMON-ALMOND BISCOTTI- on the light side

This recipe is low in fat, and mildly sweet. Just the thing for coffee or tea-- and a diet! ;-)
2 cups unbleached flour
1 cup whole wheat flour
1/2 cup cornmeal
2 t baking powder
3 lightly beaten egg whites
3/4 cup honey
2 T canola oil
1 t almond extract
1/2 cup lemon juice
Mix dry ingredients. Mix wet ingredients separate. Combine both mixes.
Divide in half and form into 12" roll/log.
Line cookie sheet with waxed paper.
Place rolls 5" apart on cookie sheet and slightly flatten to approx 1/2" high.
Bake at 350 for 35 minutes, until tops are firm to touch.
Remove from oven and cool a couple of minutes.
Cut each log in diagonal strips, 1/2" slices.
Place cut side down on cookies sheet.
Bake 10 minutes and turn.
Bake 10 more minutes, until lightly golden.
Cool and store in air-tight container.

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