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Ingredients
| Whole wheat pastry flour: 3 cups |
| cornmeal: 1/2 cup |
| baking powder: 2 tsp |
| eggs: 1 (large) |
| eggs: 2 (whites, large) |
| honey: 1/2 cup |
| canola oil - for salads, woks and light frying: 2 Tbl |
| almond extract: 1 tsp |
| lemon juice: 1/2 cup |
Lemon-Almond Biscotti
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
48 serving(s)
Tags
- Preheat the oven to 350°F Line a baking sheet with parchment paper or foil.
- In a medium bowl, mix the flour, cornmeal, and baking powder.
- In a large bowl, mix the egg, egg whites, honey, oil, and almond extract.
- Stir in the flour mixture. Stir in enough of the lemon juice to form a pliable dough.
- Divide the dough in half and form each half into a 12" log.
- Place the logs 5" apart on the baking sheet. Slightly flatten each log to 1/2" high.
- Bake for 25 to 30 minutes, or until the tops are firm to the touch. Remove from the oven and let cool on a rack for 3 minutes.
- Using a serrated knife, cut each log diagonally into 1/2"-thick slices. Place the slices, cut side down, on the baking sheet.
- Bake for 15 to 20 minutes, or until golden brown; turn the slices halfway through baking. Cool on a rack for 2 minutes. Remove from the sheet and place on the rack to cool completely.
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