Egg-free Honey Almond Biscotti Recipe. Recipe courtesy the Wheat Foods Council.
- 2 cups flour
- 3/4 cup sugar
- 3/4 cup whole almonds (un-blanched)
- 3/4 cup finely ground almonds (un-blanched)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 teaspoon cinnamon
- 1/3 cup honey
- 1/3 cup water
- 1/4 teaspoon almond extract
In a medium sized bowl, mix together flour, sugar, whole almonds, finely ground almonds, baking soda, baking powder, salt and cinnamon. In a separate bowl, blend together the honey, water and extract, then add to dry ingredients and mix well until well-blended.
Turn dough onto lightly floured surface. Divide dough in half and form each portion into a log about 12 x 2 x 3/4-inch.
Place logs onto baking sheet coated with non-stick spray. Bake 30 minutes; remove from oven and cool for 10 minutes.
Place log on cutting board and with a serrated knife, cut log diagonally into 1/2-inch slices, using a sawing motion.
Place slices cut side up, on baking sheet and bake for 15 minutes. Centers will be slightly soft, but will harden as they cool. Remove to wire rack to cool.
Servings: Makes 4 dozen
Nutrition: One biscotti provides approximately: 61 calories, 1 g protein, 10 g carbohydrates, 1 g fiber, 2 g fat (0 g saturated), 0 mg cholesterol, 10 mcg folate, 0 g iron, 43 mg sodium.