Island Orange-Almond Biscotti

[Guest guest]

Island Orange-Almond Biscotti

Makes about 48

A crunchy half-biscuit, half-cookie, laced with orange, almond, and a

surprising hint of Caribbean flavors.

2 cups all-purpose flour

1 cup granulated sugar

1 tsp baking soda

1/4 tsp salt

2 large eggs

1 large egg yolk

1 tsp vanilla extract

1 tsp liquid Jamaican jerk seasoning, or 1/2 tsp dried

1 tbsp grated orange zest

1-1/2 cups whole almonds, lightly toasted and coarsely chopped

1 egg white

1 tsp water

Preheat oven to 300 deg F. Lightly spray and flour two baking sheets.

In a large bowl, blend flour, sugar, baking soda, and salt until

combined. In a small bowl, whisk two eggs, egg yolk, vanilla, jerk

seasoning, and zest. Add to flour mixture, beating just until dough is

formed. Stir in almonds.

Turn dough onto a lightly floured surface and knead several times.

Separate dough into two halves. With floured hands, form each half into a

12x2-inch flattish log. Arrange at least 3 inches apart on one baking sheet.

Whisk egg white with 1 teaspoon water and brush lightly over dough.

Bake in center of oven for 50 minutes. Set baking sheet on a rack to cool

for 10 minutes.

Using a sharp bread knife and a cutting board, cut logs crosswise on the

diagonal to form long, 1/2-inch-thick slices. Arrange, cut side down, on two

baking sheets. Bake slices 15 minutes more, turning over once during baking,

until golden brown. Transfer to racks to cool. Store in an airtight

container.

Calories 66;Fat 3g;Chol 13mg;Carbs 9g;Protein 2g;Fiber 1g;Sodium 41mg

Delicious Living February 2004

Marilyn

Moderator for

Diabetic_Recipes

dnevessr@...

Opinions expressed are solely

my own and should not be

mistaken for

Professional advice.