LIGHT ALMOND BISCOTTI

Steps:

• Preheat oven to 375°F.
• Place almonds in a small pan.
• Bake about 6 minutes or until golden brown (watch carefully).
• Set aside to cool.
• Beat margarine and sugar in a medium bowl with a electric mixer until smooth.
• Add egg whites and almond extract; mix well.
• Combine flour and baking powder in a large bowl; mix well.
• Stir egg white mixture and almonds into flour mixture.
• Blend well.
• Spray two 9x5-inch loaf pans with cooking spray.
• Divide dough evenly between the 2 pans.
• Spread dough in pans with wet fingers.
• Bake 15 minutes or until knife inserted in the center comes out clean.
• Remove from oven.
• Turn on to a cutting board.
• Cool slightly.
• Once loaves are cool enough to handle cut each loaf in to 16 slices.
• Place slices on a baking sheet sprayed with cooking spray.
• Bake 5 minutes.
• Turn bake 5 minutes more or until golden.
• Serve warm or cool completely and store in air tight container.