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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Almond Biscotti

Source: dLife

Classic crispy Italian almond cookie.

Nutrition Facts

Makes 32 servings
Amount Per Serving

Calories	55.7

Total Carbs	9.2 g

Dietary Fiber	1.0 g

Sugars	1.5 g

Total Fat	0.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.0 g

Potassium	8.2 mg

Protein	1.5 g

Sodium	65.3 mg

Dietary Exchanges 0.9 Fat, 0.1 Other Carbs, 0.4 Starch, 0.1 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each cooking spray 0.25
0 1/4 cup slivered almonds 0.5
0 1/2 cup SPLENDA® Sugar Blend for Baking 2.0
2 tbsp butter 4.0
4 each egg whites 2.0
2 tsp almond extract 2.0
2 cup white whole wheat flour 2.0
2 tsp baking powder 0.25
0 1/4 tsp salt

Directions

Preheat the oven to 375°F.
In small baking pan, bake almonds 7 to 8 minutes or until almonds are golden brown, watching carefully that almonds do not burn. Set aside.
In medium bowl beat sugar and butter with electric mixer at medium speed until mixture is smooth.
Add egg whites and almond extract to mixture and beat until ingredients are well blended.
In large bowl, combine flour with baking powder and salt, and mix together well.
Stir SPLENDA® Sugar Blend for Baking and egg white mixture into flour mixture until well blended.
Coat two 9" x 5" loaf pans with cooking spray. Divide dough evenly. Wet fingertips and spread half of the dough evenly onto the bottom of each pan.
Bake dough for 15 minutes or until a knife inserted into center of dough comes out clean.
Remove pans from oven and turn out onto cutting board.
Once loaves are cool enough to handle, cut each loaf into 16 slices about 1/2 inch thick.
Line baking sheet with parchment paper and place slices on top of parchment paper.
Bake for 5 minutes, turn slices and bake for additional 5 minutes or until slices are golden brown.
Serve slices warm or cool them completely and store in airtight container.