These almond biscotti are low-fat because they are made with no butter or oil. Slice the cookies thin with a serrated knife. They keep them crunchy in an airtight container. The almond extract and toasted almonds give these cookies plenty of flavor with out the fat.
• 3 large eggs
• 1 cup sugar
• 1 teaspoon vanilla extract
• 3/4 teaspoon almond extract
• 3 cups flour
• 1/2 cup chopped toasted almonds
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
Preheat oven to 350°F. Lightly grease a 18x12x1-inch baking sheet. Combine eggs, sugar, and extracts in bowl. Beat with paddle attachment in electric mixer until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended. The dough will be soft.
Place dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface, with a serrated knife, cut log on sharp diagonal into 1/4-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool, they will harden while cooling. Makes 36 cookies.