ALMOND BISCOTTI
A great low calorie sweet treat, ideal with a cup of tea of coffee
SERVING SIZE:
Makes about 40
INGREDIENTS:
70g packet blanched almonds
2 cups flour
1 tsp Hansells Baking Powder
2 tsp Sucaryl liquid sweetener
1 tsp Hansells Almond Essence
3 eggs
1 egg white
INSTRUCTIONS:
Toast almonds at 180°C for 5 to 10 minutes or until lightly golden. Cool then chop roughly. Sift flour and baking powder into a maxing bowl. Lightly beat Sucaryl, almond essence and eggs together. Mix into dry ingredients with almonds until well combined. Turn onto a lightly floured surface and shape into two 3cm wide logs. Place logs on a greased oven tray. Lightly beat egg white and use to brush each log. Bake at 180°C for 35 minutes or until cooked. Remove from oven, cool slightly athen cut logs into 1cm wide slices. Place slices on an oven tray. Bake at 160°C for 20 minutes or until biscotti are dry.
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