INGREDIENTS

INSTRUCTIONS

If your New Year's resolutions include an effort to eat better in
1999, you're going to enjoy the month of January at Recipe-a-Day. The
Cook & Kitchen Staff are two-thirds of the way through
31    days of Recipe-a-Day~Light.
Today, we're going to learn to snack a little better by keeping
healthier treats around for the your breakfast, dessert, or
after-school satiation. You'll find this fantastic biscotti is a
great between-meal snack; each cookie contains about 85 calories and
only 2 grams of fat.
Preheat oven to 350-F degrees and lightly spray a large cookie sheet
with non-stick cooking spray.
In a medium saucepan over medium-high heat, combine almonds and oil.
Cook, stirring constantly, until golden brown, about 2 minutes.
Transfer almonds to a small plate and let cool.
In a medium-sized mixing bowl, whisk together sifted flour, baking
powder, and salt.
In a large mixing bowl, combine almonds with sugar and corn syrup.
Beat the mixture at medium speed until well blended. Add egg whites
and both extracts. Beat mixture until well blended. Reduce the mixer
speed to low and blend in half of the dry ingredients. Add chocolate
chips and remaining flour mixture and beat until just blended. (Your
biscotti should be dry and crumbly.)
Divide the dough into halves and lightly oil your freshly cleaned
hands with a bit of canola oil. On a clean work surface, shape each
portion into a smooth, 2-inch by 10-inch-long log.
Bake logs for about 25 minutes, or until lightly browned and cracked
on top. Place the cookie sheet on a wire rack to cool until barely
warm. Place a cooled log on a cutting board and with a serrated
knife, cut on the diagonal into about 3/8-inch thick slices. Lay the
slices flat on the cookie sheet as you cut each log, cut side up.
Bake biscotti again for about 6 minutes, or until just beginning to
brown on the bottom. Turn the biscotti over, and bake for another 6
minutes (or more; the longer you bake, the crunchier the biscotti).
Remove the cookies from the baking sheet and place on a wire rack to
cool. You may store your biscotti in an airtight container for up to
2 weeks.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Jan 20, 1999, converted by MM_Buster
v2.0l.

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