CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Dairy |
|
Biscotti |
36 |
Servings |
INGREDIENTS
3 |
|
Egg whites |
1/4 |
ts |
Cream of tartar |
1/2 |
c |
Sugar |
1/2 |
ts |
Vanilla |
1/2 |
ts |
Almond extract |
1 |
c |
Flour, all-purpose, sifted |
3/4 |
c |
Almonds, blanched, whole unblanched |
1/2 |
c |
Cherries, red candied |
1/3 |
c |
Pineapple, dried, chopped candied |
1/3 |
c |
Apricots, dried, chopped |
INSTRUCTIONS
Beat egg whites and cream of tartar. Add sugar, 1 T at a time. Beat in
vanilla and almond until blended. Fold in flour gently but thoroughly.
Sprinkle almonds, cherries, pineapple and apricots over flour mixture and
fold gently until just combined. Spread evenly into lined or greased loaf
pan 8.5x4.5x3 or 7.5x4x2.25. Bake in preheated 350 oven until light brown
and firm, about 35 min. Turn out on wire rack and cool to room temp (can be
stored 1-2 days before slicing). Cut into thin slices (3/8 " thick) and
arrange on ungreased cookie sheet. Bake in preheated 300 oven until crisp,
about 45 min. Cool on rack to room temp.
NOTES : 52.7cal 1.7 gm fat
Recipe by: A friend Posted to TNT - Prodigy's Recipe Exchange Newsletter by
marciaf@juno.com (Marcia Fasy) on Mar 16, 1997
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