• Ingredients: 26
  • Serves: 36

Low-fat almond-cinnamon biscotti with large eggs, sugar, vanilla extract, almond extract, all purpose flour, chopped toasted almonds, ground cinnamon, baking soda, salt.

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 3/4 tsp. almond extract
  • 3 cups all purpose flour
  • 1/2 cup chopped toasted almonds
  • 1 tsp. ground cinnamon
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt

For Indian pudding

  • 2 1/2 cups low-fat milk
  • 1/3 cup cornmeal
  • 1/3 cup unsulfured molasses
  • 3/4 tsp. ground ginger
  • 1/4 tsp. cinnamon
  • 1 tbsp. unsalted butter

For dried-fruit compote

For sauce:

  • 1/2 cup fat-free chicken broth
  • 1/4 cup fresh lime juice
  • 2 tbsps. molasses
  • 1 tsp. cornstarch

Directions

  1. Step 1 Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment.
  2. Step 2 Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).

    For this step you will need

  3. Step 3 Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log.
  4. Step 4 Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes.

    For this step you will need

  5. Step 5 Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices.
  6. Step 6 Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling).