Almond Ginger Biscotti

NORMA WRENN

3 c All-purpose flour

2 ts Baking powder

1/2 ts Salt

1/2 ts Ground cardamom

1/2 ts Ground ginger

2/3 c Margarine; softened

1 c Sugar

3/4 c Egg Beaters 99% Egg Product

1 ts Almond extract

1/2 c Whole blanched almonds;

Toasted; coarsely chopped 1/3 c Minced crystallized ginger

Vegetable cooking spray Combine first 5 ingredients; stir well. Beat margarine and sugar at medium speed of an electric mixer about 2 minutes or until soft and creamy. Add egg substitute and almond flavoring; beat well. Add dry ingredients, beating just until blended; stir in almonds and crystallized ginger. Shape dough into two 12-x 2-1/2-inch logs and place 4-inches apart on a baking sheet coated with cooking spray. Bake at 350 degrees for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Let cool on wire racks 15 minutes. Using a serrated knife, slice logs diagonally into twelve 1-inch-thick slices. Place on an ungreased baking sheet; bake at 350 degrees for 12 to 15 minutes on each side or until cookies are golden. Let cool on wire

[]1.7g protein, 3.9g fat (0.7 saturated), 12.6g carbohydrate, 0.4g fiber, 0mg cholesterol, 83mg sodium, and 19mg calcium. Source: Southern Living

Cooking School, Cafe Southern Living Five-Star Dining
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