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Almond Biscotti

Submitted by: Mary on 05/26/2003
3694 views
2.81 avg rating
190 votes
 
 
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Ingredients

1 cup Splenda, granular

1/4 cup olive oil

3 cups Atkins Bake Mix

4 eggs, large



2 teaspoons baking powder

2 teaspoons vanilla

2 teaspoons almond extract

1/4 cup almonds, halved or whole

Extra bake mix

Directions

Preheat oven to 350F.



In a large glass bowl, mix all ingredients together until well blended. The consistency should be like moist cookie dough when you are done mixing. This takes about 3 minutes.



Sprinkle some bake mix on a cutting board and spread it around. Rub some bake mix on your hands also to prevent sticking.



Place the dough on the board and kneed lightly. Keep sprinkling with bake mix and lightly kneading it in until the dough is only slightly sticky.



Cut the dough in half and roll it out to a size of 4"x12" and about 1/2" thick. Do the same with the remaining dough.



Place both rolled out pieces on lightly greased cookie sheets. Place in oven and bake for 20 min.



Remove from oven and cut slices 1/2" thick, while the dough is hot. Turn each slice on its side and return to oven. Bake for additional 3 minutes at 425. This will toast them and make them nice and crunchy.



Allow to cool for 30 min.




Servings

40

Calories

1.7

Time to prepare

20 minutes

Difficulty

Easy
 

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