Dessert: Citrus Almond Biscotti
Published in ArcaMax Chef
Citrus Almond Biscotti
2 and 1/4 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
Pinch of salt
4 egg whites
2 Tbsp. olive oil
3/4 cup sugar
1 Tbsp. lemon rind, grated
1 Tbsp. orange rind, grated
2 Tbsp. butter, softened
1/2 cup sliced almonds
Combine flour, baking powder, baking soda, and salt in a bowl and stir. In a food processor, process egg whites, olive oil, sugar lemon and orange rinds and butter until smooth. Slowly add flour mixture and process until dough starts to form. Add almonds and blend slightly. Divide dough in half and shape into 2 logs. Roll in waxed paper and refrigerate for at least 30 minutes. Slice into 1-inch slices and place on a greased baking sheet and bake for 20 - 25 minutes at 325 degrees. Cool for 5 minutes. These cookies are very crunchy and only slightly sweet. They go very well dipped in coffee, tea or milk and soften when dipped into the liquid.
The Skinny: Use your favorite sugar substitute.
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