Almond Biscotti - Thin, Lowfat Mandel Bread

Almond Biscotti, a fabulous dessert recipe known as "Evelyn's Mandelbread", comes highly recommended by my neighbor Peggy. She warns that this biscotti recipe be followed 'to the letter'. The finished product closely resembles the thin packaged prodcut currently sold in many big box stores.

Ingredients:

• 4 eggs
• 1/2 cup sugar
• 1/4 cup oil
• 1 1/2 cups flour
• 1/2 tsp. baking powder
• 1 cup whole almonds
• 1/2 cup craisins or raisins, if desired
• 1/2 cup chocolate chips or sprinkles, if desired

Beat eggs, sugar and oil. Add flour and baking powder. Stir in almonds. Place batter in the loaf pan and bake for one hour.

Remove from oven and while the pan is hot, wrap it in tin foil and refrigerate for a few hours.

While cold, cut into very thin slices. Lay slices on a large cookie sheet in a single layer.

Bake at 300 degrees F for 20-30 minutes to toast and dry out the slices. Watch the mandelbread carefully so that the slices do not burn. Cool and serve or store in an airtight container.

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