Yield: 40 Servings
|¼ cup||Shelled hazelnuts|
|2½ cup||All-purpose flour|
|¼ cup||Unsweetened cocoa powder|
|¾ teaspoon||Baking soda|
|1 large||Egg white|
|1½ teaspoon||Grated orange zest|
|1 teaspoon||Vanilla extract|
The word biscotti means "twice baked," and these Italian specialties do go into the oven twice: The dough, formed into a log, is baked until firm, and then the logs are sliced and rebaked to produce crisp cookies that are traditionally served with a beverage for dunking. To reduce the calories and fat we:
* eliminated the ½ cup butter * reduced the amount of nuts Before After Calories 85 59 Fat (g.) 3 0.9 % Calories from Fat 32% 13% Cholesterol (mg.) 10 11
Preheat the oven to 350 degrees. Spray a baking sheet with nonstick spray; set aside. Place the hazelnuts in a baking pan and toast for 8 to 10 minutes, or until the skins loosen and the nuts are lightly browned. Place the hazelnuts in a kitchen towel and rub to remove the skins. Finely chop the nuts; set aside. Reduce the oven temperature to 325 degrees. In a large bowl, combine the flour, cocoa powder, baking soda and salt; set aside. In another large bowl, with an electric mixer at medium speed, beat the sugar, eggs, egg white, orange zest and vanilla until well combined.
With the mixer at low speed, gradually add the dry ingredients and hazelnuts, and beat until well combined. Turn the dough out onto a lightly floured surface. Shape the dough into two 12-inch-long logs. Place the logs on the prepared baking sheet and bake for 20 to 25 minutes, or until the bottoms are lightly browned and the tops are set. Remove the logs to a wire rack to cool for about 10 minutes, then cut each log diagonally into ½-inch-thick slices. Return the slices to the baking sheet and bake for another 10 to 15 minutes (turning the biscotti once halfway through baking), or until lightly toasted all over. Transfer the biscotti to wire racks to cool completely.
Makes 40 cookies; serving size 1.
Posted to recipelu-digest by Sandy <sandysno@...> on Mar 19, 1998