Ginger-orange biscotti

Yield: 1 Servings

Measure 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

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.

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