Almond Biscotti

• 1/4 cup finely chopped slivered almonds
• 1/2 cup sugar
• 2 tablespoons margarine
• 4 egg whites, lightly beaten
• 2 teaspoons almond extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt

Preheat oven to 375°F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown. (Watch almonds carefully. They burn easily.) Set aside.

Beat sugar and margarine in medium bowl with electric mixer until smooth. Add egg whites and almond extract; mix well. Combine flour, baking powder and salt in large bowl; mix well. Stir egg white mixture and almonds into flour mixture until well blended.

Spray two 9X5-inch loaf pans with nonstick cooking spray. Evenly divide dough between prepared pans; spread dough evenly onto bottoms of pans with wet fingertips. Bake 15 minutes or until knife inserted in centers comes out clean. Remove from oven; turn out onto cutting
board.

As soon as loaves are cool enough to handle, cut each loaf into 16 (1/2-inch-thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes; turn over. Bake 5 minutes more or until golden brown. Serve warm or cool
completely and store in airtight container.

Yield: 32 servings
1 POINT per serving