Directions: |
Directions:Preheat the oven to 325º F. Line two baking sheets with parchment paper, or grease them lightly with vegetable oil. Sift the flour, baking powder, baking soda, and salt together into a medium-size bowl. Using an electric mixer on medium speed, beat the eggs, egg whites, sugar, and almond extract together until well blended, 20 seconds. Scrape the bowl with a rubber spatula. Using the rubber spatula, mix in half the flour mixture by hand. Then blend with the electric mixer on low speed for several seconds. Add the remaining flour mixture and mix on low speed until the dough is smooth, about 5 seconds. Add the nuts with a few more turns of the mixer. Do not over blend! Turn the dough out onto a work surface and divide it in half. Form a strip about 2 1/2 inches wide and 12 inches long with one of the portions, and place it on one of the prepared baking sheets. Form a second strip and place it on the second sheet. Bake the dough strips until firm to the touch and lightly golden, 20 to 25 minutes. Remove the sheets from the oven and lower the oven temperature to 300ºF. Let the strips cool for 10 minutes. Then, using a serrated knife, cut each strip into 1/2-inch thick slices. Arrange the slices, standing up, about 1/2 inch apart on the baking sheets. Bake until crisp and very lightly golden, about 35 minutes. Store in an airtight container at room temperature for up to 2 weeks. |
This recipe for Low Fat Almond Biscotti is from