Almond Biscotti

Serves: 48
WW Points: 1

nonstick cooking spray
1/4 cup margarine -- softened
1/2 cup sugar
1 teaspoon baking powder
2 large eggs
1/2 teaspoon almond extract
2 cups all-purpose flour
1/3 cup almond -- chopped and toasted

Spray a cookie sheet with nonstick spray; set aside.

In a large mixing bowl, beat margarine with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder; beat until well combined. Beat in eggs and almond extract. Mix well, Stir in flour with a wooden spoon, then stir in almonds.

On waxed paper, shape dough into two 12-inch-long logs. Place on prepared cookie sheet; flatten logs slightly to 1-1/2-inch width. Bake in a 375 degree F oven for 15 to 20 minutes or until firm. and a wooden toothpick inserted in center comes out clean. Cool on wire rack. Cut each log into 1/2-inch slices, using a serrated knife.

Spray two cookie sheets with nonstick coating. On prepared cookie sheets, arrange slices, cut side down. Bake in a 300 degree F oven for 10 minutes. Turn cookies over. Bake for 5 to 10 minutes more or until crisp and dry. Cool on wire racks.

Nutritional Analysis:
Per Serving: 44 Calories; 2g Fat (34.6% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 24mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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