Position racks in upper and lower third of oven. Heat oven to 350F. Place almonds in jelly-roll pan and toast until golden. Cool nuts completely. Coarsely chop. Reduce oven temp to 300F. Line cookie sheet with parchment paper. Whisk flour, cocoa, espresso, baking soda, and salt together in bowl. Place one quarter of flour mix and chocolate. chips in food processor; process until very fine. Combine with remaining flour mix. Set aside. Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl until frothy. Stir in dry ingredients. and nuts. Mix will be thick and sticky. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2 inches apart, on prepared cookie sheet. Even edges with metal spatula. Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven on. Transfer loaves from parchment to cutting board. Cut into 1/2-inch slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12 min. per side. Cool. Nutrition Facts Amount Per Serving: Calories 47 - Calories from Fat 13 Percent Total Calories From: Fat 28%, Protein 10%, Carbohydrate 63% Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 7mg, Sodium 31mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 11 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units Posted to recipelu-digest Volume 01 Number 447 by Kara9718
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 60 Servings|
|Calories from Fat: 9 (13%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 35.2mg||11 %|
|Sodium 90.1mg||3 %|
|Potassium 32.4mg||1 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 13.1g|
|Protein 2.2g||3 %|
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Calories per serving: 70
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