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Rating: 5.0/5 (2 votes cast)

Meal Type:
Total Time:
Cook Method: Oven
Cuisine: Italian
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 219
% Daily Value**
Total Fat 7g
10%
Saturated Fat 2g
2%
Unsaturated Fat 1g
Cholesterol 44mg
15%
Sodium 67mg
3%
Total Carbohydrate 36g
12%
Dietary Fiber 1g
5%
Sugars 16g
Protein 5g
Vitamin A  1%Vitamin C  0%
Calcium  7%Iron  4%
Potassium  5%Vitamin E  5%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Almond-Chocolate Chip Biscotti

Date Added: August 09, 2010

Ingredients:

3/4 Cup Sugar
2 Eggs whites
2 Tablespoons Light Corn Syrup
2 Tablespoons Canola Oil
1/2 Teaspoon Almond Extract
1 3/4 Teaspoons Baking Powder
2 Cups Flour
2 Teaspoons Extract Of Vanilla
1/4 Teaspoon Salt coarse
1/3 Cup Almond chopped
1/3 Cup Chocolate Chips chopped
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Directions:

1. Preheat oven to 350F Lightly oil a large baking sheet or coat with non-stick cooking spray.

2. In a medium sauce pan, combine almonds and oil.

3. Cook, stirring constantly, over medium-high heat, until golden brown, 1 to 2 minutes.

4. Transfer to a small bowl and let cool. In a medium bowl, whisk flour, baking soda and baking powder.

5. In a large mixing bowl, combine almonds, sugar and corn syrup.

6. Beat with an electric blender at medium speed until well blended.

7. Add egg whites and vanilla and almond extracts, beat until well blended.

8. Reduce mixer speed to low and blend in half the flour mixture.

9. Add chocolate chips and remaining flour mixture; beat until just blended.

10. (the dough will be crumbly) Divide dough in half.

11. Lightly oil your hands and work surface. Shape each portion into a smooth 2-by-10 inch log.

12. Place on prepared baking sheet, 5 inches apart.

13. Flatten tops slightly. Bake logs 20 to 25 minutes, or until lightly browned and cracked on top.

14. Transfer baking sheet to a wire rack and let cool until barely warm.

15. Set logs on a cutting board. With a serrated knife, cut on the diagonal into 3/8-inch thick slices.

16. Lay slices flat on baking sheet. Bake biscotti for 6 minutes, or until just beginning to brown on the bottom.

17. Turn over and bake for 6 to 9 minutes more. (the longer the baking time, the cruchier the biscotti) Transfer to wire racks and let cool completely.

18. (Biscotti will keep in an airtight container for up to 2 weeks.

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Dietary Notes:
This recipe is very low-sodium with 67.25mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Tree Nuts, Gluten, Corn, Almonds, Natural Sweeteners allergies.
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