Lemon-Almond Biscotti - cooking recipe

Ingredients

3 c. flour
1/2 c. corn meal
2 tsp. baking powder
3 lightly beaten egg whites
1/2 c. honey
2 tsp. canola oil
1 tsp. almond extract
1/2 c. lemon juice

Preparation

In large bowl, add egg whites, honey, oil and almond extract. Mix.
Add flour, corn meal and baking powder.
Divide into 2. Form each half into 12-inch roll.
Line cookie sheet with parchment paper.
Flatten each roll to 1/2-inch high.
Bake at 350\u00b0 for 35 to 40 minutes, or until top is firm to touch.
Remove from oven.
Let cool for 3 minutes.
Use a serrated knife to cut diagonally 1/2-inch thick.
Place on cookie sheet.
Bake at 350\u00b0 for 10 to 15 minutes, until golden brown.