Low Fat Almond Cinnamon Biscotti Recipes

CINNAMON ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F and spray a baking sheet with nonstick cooking spray. Stir together eggs and sugar in a medium bowl. Mix in flour, baking soda and cinnamon; stir in almonds. Knead several times on a lightly floured board, then form into a log about 2-inches in diameter; press to flatten slightly. Place on prepared baking sheet and bake for 20 minutes. Remove from oven and let cool slightly. Slice 1/2-inch thick and place back on baking sheet; bake for 5 to 7 minutes more on each side.

CINNAMON SUGAR BISCOTTI

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper.
• Sift together the flour, 1 1/2 teaspoon cinnamon, baking powder and salt, set aside. In a medium bowl, cream together the 2/3 cup sugar and butter. Beat in 1 egg, egg yolk and vanilla. Stir in the dry ingredients.
• On a lightly floured surface, divide dough into two pieces. Roll each piece into a log about 9 inches long and 1 1/2 inches wide. Place logs on the prepared baking sheet and flatten slightly. Brush with the beaten egg.
• Bake for 25 to 30 minutes in the preheated oven, until golden and firm to the touch. Cool for 15 minutes.
• On a cutting board, slice each log crosswise at a diagonal into 1/2 inch slices, using a serrated knife. Place back on the baking sheet, cut side down, and sprinkle with a mixture of the remaining cinnamon and sugar. Return to the oven for an additional 15 to 20 minutes, until toasted. Cool on wire racks, and store in an airtight container.

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn 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. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn 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. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.).

CINNAMON-RAISIN BISCOTTI

Steps:

• Preheat oven to 375°F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log.
• Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature.
• Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.)

LOW FAT DUNKING ALMOND BISCOTTI

Steps:

• Sift together the first 4 ingredients in small bowl.
• Beat together the next 4 ingredients.
• Add the flour mixture to the egg mixture and combine on low speed of mixer.
• Add the almonds and chocolate chips.
• Preheat oven to 325.
• Line a large baking sheet with parchment paper.
• Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
• They'll be about 12"- 14" X 2" strips.
• Bake until firm and barley showing color, about 25-30 minutes.
• Cool on rack 10 minutes.
• Lower oven temperature to 300.
• Take the strips and slice them cross-wise into about 1/2" slices.
• Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
• Cool and store in an air tight container.