There are lots of occasions when a not-too-sweet, not-too-over-the-top cookie is in order. That's where these mini-biscotti come in.
- Portion size 56 servings
Line rimless baking sheets with parchment paper or grease; set aside.
In bowl, beat butter with brown sugar until fluffy. Beat in eggs, 1 at a time; beat in sour cream and vanilla. In separate bowl, whisk together flour, 1 tbsp (15 mL) of the cinnamon, baking powder, baking soda and salt ; stir into batter in 2 additions. Mix in almonds.
Divide dough into thirds. Pat into logs, each about 1/2-inch (1 cm) thick and 15 inches (38 cm) long. Place, about 2 inches (5 cm) apart, on prepared pans.
Bake in centre of 350°F (180°C) oven for about 20 minutes or until golden and just firm to the touch. Let cool on pans on racks for 5 minutes. Transfer to cutting board; using serrated knife, cut into 1/2-inch (1 cm) thick slices. Place upright on pans.
Beat egg white lightly. Combine granulated sugar with remaining cinnamon. Brush top of each biscotti with egg white and immediately sprinkle with cinnamon mixture.
Return to 325°F (160°C) oven for about 15 minutes or until firm. Let cool completely on pans on racks. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Nutritional facts <b>Per Cookie:</b> about
- Sodium 58 mg
- Protein 1 g
- Calories 81.0
- Total fat 4 g
- Cholesterol 17 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 4.0
- Folate 4.0
- Calcium 1.0
- Vitamin A 4.0