Ginger-orange biscotti
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | All-purpose flour |
| 1 | cup | Sugar |
| ½ | cup | Cornmeal |
| 2 | teaspoons | Ground ginger |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| 2 | larges | Eggs |
| 2 | larges | Egg whites |
| 2 | teaspoons | Freshly grated orange zest |
| 1 | tablespoon | Fresh orange juice |
Directions
Eating Well Magazine
Preheat oven to 325°F. Lightly oil a baking sheet or coat it with nonstick spray.
In a bowl, whisk flour, sugar, cornmeal, ginger, baking powder, baking soda and salt.
In a large bowl, whisk eggs, egg whites, orange zest and orange juice until blended. Add dry ingredients and stir until just combined.
Divide dough in half and place on prepared baking sheet. With dampened hands, form each piece into a 14-by-1½-inch log. Bake for 20 to 25 minutes, or until firm. Transfer to a wire rack and let cool.
Reduce oven to 300°.
Cut logs diagonally into ½-inch slices. Arrange, cut-side down, in a single layer on 2 ungreased baking sheets. Bake for 15 to 20 minutes, or until golden brown and crisp. (Rotate baking sheets if necessary to ensure even browning.) Transfer biscotti to a wire rack to cool. Store in an airtight container.
For 54 cookies: 35 calories, 1 gm. protein, 0 gms. fat, 8 gms.
carbohydrate, 30 mg. sodium, 8 mg. cholesterol, 0 gms. fiber.
Posted to EAT-LF Digest by "Elaine Pawelko" <epawelko@...> on Oct 30, 1998, converted by MM_Buster v2.0l.