Servings: 39 biscotti
Calories: 47.6kcal
Equipment
- stand mixer, Kitchen Aid
- cookie sheet
- parchment paper
- Cutting board
- bread knife or other serrated edge knife
- measuring cups and measuring spoons
Ingredients
- 2¾ c all purpose flour
- 1¼ tsp baking powder
- ½ tsp salt
- 5 egg whites or 3 whole eggs
- 1¼ c sugar or equivalent sweetener of your choice (see note at bottom)
- 2 tbsp canola oil
- 3 tsp almond extract
- ⅓ c slivered almonds
Instructions
- Preheat oven to 350℉.
- Place flour, baking powder and salt into a bowl and mix together with a fork. Set aside.
- Place egg whites, sweetener, oil and almond extract into the bowl of a stand mixer. Beat until frothy.
- Add the dry ingredients to the wet ingredients a small amount at a time. After each addition of dry ingredients, mix it well. Continue this until all the dry ingredients have been added to the wet ingredients. You will end up with a bowl of well formed dough.
- Add the slivered almonds to the dough and give it a few whirls more in the stand mixer to incorporate the almonds into the dough.
- Flour your hands and remove the dough from the ball. Divide the dough into two portions. Press the dough together and form it into a log about 2" in diameter. If necessary lightly flour a silicon mat or your granite counter and roll the dough into the log.
- Place the two logs, well separated from each other, onto a parchment lined cookie sheet.
- Use the heel of your hand and fingers to flatten the log until it is about a ½" thick. Once it is pressed out, use your hands to square off the pressed dough sheet as best as you can.
- Place the cookie sheet into the oven and bake at 350℉ for 19-20 min. Check the cookie dough at 15 min. You are looking for it to be light golden in color and solid when you lightly press it. If it isn't quite there, bake for another 2 min and check again. In my oven, I baked the dough for a total of 19 min.
- Remove the cookie sheet from the oven and let the baked dough rest for 5 min.
- Transfer the baked dough to a cutting board. Use a bread knife or other serrated edge knife and slice the baked dough into ½" thick slices.
- Place the slices cut side face down on the parchment lined cookie sheet. I did not include the ends of the baked dough sheets. The two ends from each sheet were equivalent to one biscotti and I did include them in the total cookie count.
- Return the cookie sheet to the oven and bake for 8 min. You are looking for the top of the slice to be lightly toasted. Remove the cookie sheet from the oven and turnover each slice. Return the cookies to the oven to bake the other side for another 8 min.
- When the biscotti are done baking, remove them from the oven and let them cool on the cookie tray or you can transfer them to a cooling rack if you wish.
- After they are completely cooled, store them in an air tight container or place them in a zip lock storage bag and press out all the excess air. They will keep for several weeks. I have never frozen them. Serve and enjoy at your leisure.
Notes
I used ⅓ c plus 3 tbsp of Truvia spoonable stevia and erythritol to equal 1¼ c sugar.
I did not include the ends of the baked dough sheets. The two ends from each sheet were equivalent to one biscotti and I did include them in the total cookie count.
Nutrition
Serving: 1biscotti | Calories: 47.6kcal | Carbohydrates: 7g | Protein: 1.6g | Fat: 1.3g | Saturated Fat: 0.1g | Sodium: 50mg | Fiber: 0.3g | Sugar: 0.1g
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