Recipe - Cocoa Almond Biscotti Lf

1 2/3 cup Flour
2/3 cup Sugar
One fourth cup Cocoa powder
2 teaspoon Baking powder
1/3 cup Chopped almonds (optional)
One fourth cup Fatfree egg substitute plus
2 tablespoon Fatfree egg substitute
(can use egg whites)
One fourth cup Chocolate syrup
2 teaspoon Almond extract

1. In a large bowl, combine the flour, sugar, cocoa and baking powder and
stir to mix well. Add the almonds if desired and stir to mix. Add the
remaining ingredients and stir just until the dough holds together.

2. Turn the dough onto a lightly floured surface and shape into two 8 x 2
inch logs. (If the dough is too sticky to handle, knead in a little more
flour.) Flatten out the logs a little bit or else the crust will split and
crack. Coat a baking sheet with nonstick cooking spray and place the logs
on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly
browned. Transfer the logs to a wire rack and allow to cool for 10 minutes.

3. Place the logs on a cutting board and use a serrated knife to slice the
logs diagonally into One half inch thick slices. Place the slices on a baking
sheet and bake at 300 degrees F for 20 minutes or until lightly browned,
turning after 10 minutes.

4. Transfer the biscotti to wire racks and cool completely. Serve
immediately or store in an airtight container.

NOTE: These are very easy to make and taste great. I made them without the
almonds, so there were even less fat and calories.

From: FatFree Holiday Recipes by Sandra Woodruff, RD

NUTRITIONAL FACTS (PER BISCOTTI)

Calories: 60 Cholesterol: 0 mg Fat: 0.3 g Fiber: 1.4 g Protein: 1.7 g
Sodium: 29 mg
Posted to Digest eatlf.v096.n228

Date: Mon, 25 Nov 1996 00:53:46 0600

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