- 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)