RECIPES

NUTS OVER ALMONDS!

Need a quick and healthy snack for that mid-afternoon slump? Almonds are a good source of protein, calcium and dietary fiber. Eating a one-ounce handful of almonds each day may help
lower LDL or “bad” cholesterol levels and raise “good” HDL cholesterol levels.  Almonds also contain the anti-oxidant Vitamin E, which may help protect against development of chronic
diseases, such as heart and lung disease, cancer and diabetes.

Storage tip: Because of their high oil content, almonds can go rancid quickly. They can be stored for several months in the refrigerator (sealed container) or can be kept frozen for up to a year!

LOW-FAT ALMOND-CINNAMON BISCOTTI

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

Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients. 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).
Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead-. store airtight up to1 week.)

Per Cookie: calories: 78; total fat: 2 g; saturated fat: 0.5g; cholesterol: 27 mg
Makes about 36.
Recipe from Bon Appetit