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Three Many Cooks: Guilt-free Biscotti
Three Many Cooks: Guilt-free Biscotti: This recipe makes plenty for a party or holiday gifts.
This biscotti recipe makes plenty for a party or holiday gifts. / Brian Leatart/USA WEEKEND

I can’t take credit for these cookies. It’s my daughter Sharon’s recipe, and she’s the one who’s perfected it. I’m just the beneficiary. She knows I love them so she made them for my birthday one year. And because her aunts love them too, she made a big batch for this year’s family reunion. Surrounded by monster cookies and bars on the dessert buffet, these little biscotti were the first to go. And why not? Check out the calorie count!

The Best Almond Biscotti

3½ cups unbleached all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
4 large eggs, 2 egg yolks, and one egg white for brushing
2 cups granulated sugar, plus extra for sprinkling
2 tsps. vanilla extract
2 Tbs. almond liqueur, such as Disaronno
1 Tb. anise seed
4 cups coarsely chopped whole almonds

Adjust oven rack to lower-middle and upper positions and heat oven to 325 degrees. Line 2 rimmed baking sheets with parchment paper.

Whisk flour, baking powder, and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light, about 2 minutes; beat in vanilla, liqueur, and anise. Beat in dry ingredients and then almonds to form sticky but workable dough.

Divide dough into four portions on a heavily floured board, rolling each portion into an approximate 15- by 2-inch log. Carefully transfer 2 logs to each baking sheet brushing each with egg white and sprinkling with sugar. Bake until pale golden and just beginning to crack, 20 to 25 minutes.

Cool cookie logs on baking sheet until tepid, about 40 minutes. Keeping oven racks in position heat oven to 200 degrees. Slice logs diagonally ½-inch thick with a serrated knife, laying slices on baking sheets in single layer. (There will be enough cookies for 3 sheets.) Working 2 sheets at a time bake biscotti until crisp and golden, about 25 minutes. Remove from oven and cool. (Can be stored in airtight container up to 2 weeks.)

Makes 10-12 dozen

Per cookie:
43 calories, 6g carbohydrates, 1g protein, 2g fat (0g saturated), 8mg cholesterol, 0g dietary fiber, 18mg sodium.

Note from the USA WEEKEND editors: Thank you for your astute comments. The calories per cookie are, in fact, 43 calories, not 144 as we printed in the magazine. Hope you enjoy!

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Contributing Editor Pam Anderson is the author of six cookbooks. Her latest is "Perfect One-Dish Dinners" (Houghton Mifflin Harcourt, $32). She blogs at threemanycooks.com.