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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 toasted almonds, chopped
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 F. Grease 18"x12"x1" baking sheet. Combine
first 4 ingredients in bowl of heavy-duty electric mixer fitted
with a paddle attachment. 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 to 1 week.


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