Orange Almond Biscotti
|Unbleached all purpose flour||1 Cup (16 tbs)|
|Whole grain pastry flour||1⁄2 Cup (8 tbs)|
|Baking powder||1 Teaspoon|
|Canola oil||2 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Splenda||1⁄4 Cup (4 tbs)|
|Orange juice||2 Tablespoon|
|Grated orange peel||2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Whole natural almonds||3⁄4 Cup (12 tbs), toasted|
Preheat the oven to 350°F.
Lightly coat a large baking sheet with cooking spray.
In a medium bowl, combine the all-purpose flour, pastry flour, baking powder, and salt.
In a large bowl, with an electric mixer on medium speed, beat the eggs, oil, sugar, and Splenda for 2 minutes, or until pale yellow and thickened.
Beat in the orange juice, orange peel, vanilla extract, and almond extract.
With the mixer on low speed, gradually add the flour mixture.
Stir in the almonds.
Divide the dough in half.
With floured hands, form the dough into two 1 1/2" X 14" logs on the prepared baking sheet.
Lightly pat the logs to smooth the tops.
Bake for 20 minutes, or until firm.
Cool the pan on a rack for 10 minutes.
Reduce the oven temperature to 325°F.
Transfer the logs to a cutting board and with a serrated knife, slice diagonally into 1/2'-thick slices.
Place the slices, cut side down, on the baking sheet.
Bake for 10 minutes.
Turn each slice and bake for 10 minutes longer.
Remove to a rack to cool.