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Categories:
nonstick cooking spray butter sugar egg whites nonfat egg substitute vanilla almond fresh sage apricots flour baking pwdr salt
Viewed: 37 - Published at: 7 years agoIngredients
- Nonstick cooking spray as needed
- 1/4 c. softened butter - (1/2 stick)
- 1 1/2 c. sugar
- 3 x egg whites divided
- 1/4 c. nonfat egg substitute (equal to 1 egg)
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 Tbsp. chopped fresh sage or possibly to taste
- 1 c. minced dry apricots
- 3 c. flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
Method
- Heat the oven to 350 degrees.
- Lightly spray a baking sheet with nonstick cooking spray and set aside.
- Beat the butter in a bowl till light and creamy.
- Beat in the sugar.
- Beat in 2 of the egg whites, the egg substitute and the vanilla and almond extracts till blended.
- Stir in the sage and apricots.
- Stir together the flour, baking pwdr and salt in a bowl.
- Stir the dry ingredients into the creamed mix.
- Divide the dough in half.
- Shape each half into a 12-inch log.
- Place the logs on the baking sheet Lightly beat the remaining egg white and brush the tops and sides of the logs.
- Bake till lightly browned, 25 to 30 min.
- Remove the logs from the oven and let cold 10 to 15 min.
- Cut each log into 16 slices.
- Arrange the slices on baking sheets and bake till lightly browned, 10 to 15 min.
- This recipe yields 32 biscotti.
- Yield: 32 biscotti
