Apple Biscotti

  • 1 c. sugar
  • 1 c. packed brown sugar
  • 1/3 c. slivered almonds
  • 1/4 c. vegetable oil
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground cloves
  • 1/4 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1 T. apple cider
  • 2 egg whites
  • 1 egg
  • 1/3 c. nonfat sour cream
  • 2 1/2 c. flour
  • 2 tsp. baking powder

Combine the first 12 ingredients (sugar through sour cream) in a large mixing bowl and beat with a mixer at a low speed for 1 minute. In another bowl, combine the flour and baking powder. Gradually add the flour mixture to the large mixing bowl, beating until the dough is well-blended and soft.

Turn the dough out onto a lightly floured surface and shape it into a 16-inch roll. Carefully place the roll on a baking sheet lightly coated with cooking spray. Flatten the roll until it is approximately 3/4-inch thick.

Bake the roll at 375 degrees for 25 minutes. Remove the baking sheet from the oven and carefully loosen the edges of the roll with a metal spatula. Invert the baking sheet on a wire rack and allow the roll to cool for 10 minutes. Cut the roll into 3/4-inch slices.

If you like your biscotti hard, return the slices to baking sheet and bake an additional 10 minutes on each side.

  • Makes: 2 dozen biscotti
  • Preparation Time: 1 hour, 15 minutes (20 minutes less for soft biscotti)
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