A Great Review!

This week I received an amazing review by a fellow blogger who happens to make some of the best biscotti I have ever had. Click here to see her blog and for the recipe of said biscotti! She also has another site called "Can I Get the Recipe" which is actually how we met in the first place. This site features weekly menus of great recipes and even supplies you with the shopping list! Oh and she also has some great giveaways too. Thanks again Cari for the wonderful shout out! (read below)

"An amazingly fabulous food blogger/bakery owner internet friend of mine whom I have only ever corresponded with via email and Facebook sent me some fantastically delicious Valentine's treats from her estore/bakery based in New York City. Short Bread NYC was created by Jenna Short, a sweet, young and hip gal who loves to bake nutritious yet delicious treats for those living in New York, the US and abroad. Not only does she cater to the common "we can eat anything" folk, but she also specializes in some amazing and highly publicized items such as gluten free hu hu's, vegan whoopie pies, allergen free cakes, cookies, cupcakes and more. All of Jenna's baked goods are made to suit your dietary and taste needs and she can do it all at a moments notice!"

image via cari cooks

Low-Fat Dairy Free Almond Biscotti

 
NO BUTTER OR OIL AND STILL TASTES DELICIOUS! Imagine that!?!?

try making them with the recipe below or click here to buy a delicious gift packaged dozen!

Low-Fat Dairy Free Almond Biscotti

Makes about 3 Dozen

3 eggs

1 cup sugar

1 teaspoon vanilla extract

3/4 teaspoon almond extract

3 cups whole wheat flour

1/2 cup chopped toasted almonds

1 teaspoon ground cinnamon

3/4 teaspoon baking soda

1/2 teaspoon salt

Preheat oven to 350°F. Spray a baking sheet with PAM. Combine first 4 ingredients in bowl of a mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Slowly add the dry ingredients to the egg mixture, beating until blended.

Turn dough out onto floured surface and gather together. Roll 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.)

NUTRITION FACTS: Per Cookie: calories, 78; total fat, 2 g; saturated fat, 0.5g; cholesterol, 27 mg