Fat Free Almond Biscotti Recipe with Whole Wheat Flour. | Forks N Knives

Fat Free Almond Biscotti Recipe with Whole Wheat Flour.

Tuesday, June 2, 2015

So in my last post how i mentioned about the weather in all its glory. Well, it looks very sad now, dark, gloomy, rainy!!! It gets very difficult to wake up early morning, all i want to do is snooze the alarm and get inside my blanket again!! The other thing that goes wrong while its cloudy are your pictures. Nothing like bright sunlight for some beautiful food photographs.

Today with our hot cup of evening coffee i made some almond biscotti's. I love biscuits, almost all of them, and always look forward to have some or the other thing to have a quick bite during evenings. Every time we go to the nearest indian store, Rakesh tends to buy so many snack items to munch upon, and well he can very much do that. He is one among those very few people in this world who can eat anything and everything they want and still be ......yes, super fit and trim!!! Someday i will cover that topic!! For now, lets get baking!! This is a fat free biscotti and i have made use of whole wheat pastry flour. You are gonna love them as a guilt free indulgence!!




Preheat your oven to 350 F. Let us start with 3 egg whites, and 1/2 a cup of sugar. You can increase the sugar to 3/4th cup also,depending upon how sweet you like it to be. Beat the egg whites by adding sugar till it forms stiff peak. You can add vanilla extract if you wish to. Please make sure your whisk is clean and dry and so is the bowl. 


Toss 3/4th cup of either whole or almond slices in 3/4th cup of whole wheat pastry flour so that almond doesnt sink to the bottom. (Some freshly ground cardamom powder can be added for that lovely aroma incase you are not adding vanilla essence).

Using the cut and fold technique, slowly incorporate the flour and almonds with the eggwhites. Donot be vigourous else the egg whites will lose its form.

Line parchment paper onto a baking loaf and pour the batter. Give it a tap and bake for 30 minutes or till a skewer inserted comes out clean. Allow it to cool for 10-15 minutes and make thin slices with a serrated knife.

Preheat your oven to 350 F. Transfer it to a baking sheet and heat for 8 minutes on each side, i. e 16 minutes in all or till it becomes golden brown. This yielded 25 biscottis. Enjoy with your hot cup of tea or coffee.



1 comment:

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    ReplyDelete

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