Recipe - Fruit Biscotto - Low Fat

3 Egg whites
One fourth teaspoon Cream of tartar
One half cup Sugar
One half teaspoon Vanilla
One half teaspoon Almond extract
1 cup Flour, allpurpose, sifted
Three fourths cup Almonds, blanched, whole
unblanched
One half cup Cherries, red candied
1/3 cup Pineapple, dried, chopped
candied
1/3 cup Apricots, dried, chopped

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 12 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