Almond Biscotti

Makes 30 / Pass these slender, dairy-free bars with the Strawberry Granita. Any remaining biscotti will keep several weeks in an airtight container. Prep tip: To make these wheat free, substitute a mixture of half brown-rice flour and half spelt flour.

2 large eggs
1 cup date sugar, maple sugar, or natural cane sugar
Zest of 1 medium orange (about 2 teaspoons)
Zest of 2 medium lemons (about 4 teaspoons)
2 teaspoons ground coriander
1 teaspoon vanilla extract
2 cups whole-wheat pastry flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅔ cup blanched slivered almonds, toasted
1-2 tablespoons fresh lemon juice

1. Mix together eggs, sugar, orange and lemon zest, coriander, and vanilla. In a separate bowl, mix flour, baking powder, baking soda, and salt. Mix dry ingredients into wet mixture; stir in almonds. If dough seems too dry, stir in 1-2 tablespoons lemon juice.
2. Preheat oven to 350°. Lightly grease a baking sheet. Transfer dough to sheet and form into a long loaf about 3 inches wide. Bake for 20 minutes or until loaf is firm when tapped. Transfer to a cutting board and cut crosswise into finger-wide biscotti. Reduce heat to 300°. Lay biscotti, cut-side down, on baking sheet. Return to oven and bake 5 minutes; turn over and bake another 5-10 minutes, until crisp.

PER SERVING: 69 cal, 23% fat cal, 2g fat, 0g sat fat, 14mg chol, 2g protein, 11g carb, 1g fiber, 51mg sodium