Biscotti Recipe Needed

Bertolli Nut Biscotti made with olive oil

1/3 cup nuts, shelled and toasted and chopped coarsely

¾ cup flour

¼ cup brown sugar

2 tablespoons white sugar

½ teaspoon cinnamon

½ teaspoon baking powder

¼ teaspoon salt

1 beaten egg

3 tablespoons olive oil

Place in greased nine-inch square pan and pat down with fingers.

Bake 350 degrees for 30 minutes; cut in 3” x 1” fingers and bake again

For 20 minutes. Cool on racks

Biscotti - An Italian Classic

Ingredients:

3/4 C whole raw almonds

2 C all-purpose flour

2/3 C sugar

1 tsp baking soda

3/4 C egg substitute

1 tsp vanilla

1/4 C almond extract or almond liqueur (such as Amaretto)*

zest of 1 small orange - optional

Directions:

Put almonds in a shallow pan. Toast at 350° F for 10 minutes. Cool. Chop coarsely.

Mix flour, sugar, baking soda, salt and nuts in a large mixing bowl.

Add to flour mixture.

Cut dough in half. On a greased and floured baking sheet, pat dough into two logs, 1/2" thick x 1-1/2" wide and 12" long.

Place logs 2" apart. Bake in a preheated 300° F oven for 50 minutes or until golden brown.

Cool on a wire rack for 5 minutes. With a serrated knife, cut loaves at 45 degree angle, 1/2" thick (16-10 pieces). Lay slices flat on a baking sheet. Cook at 275F for 20-25 minutes, turning once. Store in an airtight container.

Per Cookie:

Calories: 110

Fat: 7 G

Chol: 3 mg

Fiber: 6 G

*Alcohol cooks off during baking.