Lemon-almond Biscotti

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• 3 cups whole wheat pastry flour
• 1/2 cup cornmeal
• 2 teaspoons baking powder
• 1 large egg
• 2 large egg whites
• 1/2 cup honey
• 2 tablespoons canola oil
• 1 teaspoon almond extract
• 1/2 cup lemon juice

Recipe

• 1 preheat the oven to 350°f line a baking sheet with parchment paper or foil.
• 2 in a medium bowl, mix the flour, cornmeal, and baking powder.
• 3 in a large bowl, mix the egg, egg whites, honey, oil, and almond extract.
• 4 stir in the flour mixture. stir in enough of the lemon juice to form a pliable dough.
• 5 divide the dough in half and form each half into a 12" log.
• 6 place the logs 5" apart on the baking sheet. slightly flatten each log to 1/2" high.
• 7 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.
• 8 using a serrated knife, cut each log diagonally into 1/2"-thick slices. place the slices, cut side down, on the baking sheet.
• 9 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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