I picked up a book at my local public library called Biscotti and Other Low-Fat Cookies by: Maria Robbins. I took her recipe at tweaked it to make it a little more healthy (and because I didn't have all her ingredients).
Ingredients:
2 c. whole wheat flour (don't worry, there isn't any bitter after taste when they're done)
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
2 large egg whites
1 tbsp grated orange zest
2 tsp pure vanilla extract
3/4 c shelled pistachios
3/4 c chocolate chips
1/2 dried cranberry
1/2 c. ground flax seed
Recipe:
1. Preheat oven to 325F
2. Whisk together flour, sugar, baking powder, and salt
3. In a small bowl, whisk together eggs, egg whites, orange zest, and vanilla extract.
4. Make a well in the dry ingredients bowl. Pour the wet mix into the well. Gently stir together making a sticky dough that holds together. Mix in pistachios, chocolate chips, cranberry, and flax seed.
5. Divide dough. Place on lightly floured surface. Shape into 2 logs about 12 inches long and 2 inches thick. Place onto baking sheet. Flatten out so that they are 3 inches wide. Bake for 30 minutes so they are firm to the touch.
6. Remove baking sheet to a wire rack. Reduce temperature to 300F.
7. With a spatula, remove biscotti logs to a cutting board. Slice diagonally into 1/2in slices with a serrated knife. Arrange back on baking sheet, cut side down.
8. Bake for 10 minutes. Remove, flip to other side and bake another 10 minutes.
9. Remove biscotti to a wire rack and let cool completely before storing in air tight container. They will keep for 1 month.
Seriously, these are delicious and a healthier biscotti than most. Since it's got the pistachios and flax seed, it's got good fat that should tide you over for awhile. The cranberries taste wonderful with the chocolate chips. You can hardly tell that you used whole wheat flour and that there's even flax seed in it!
In health,
Lauren
No comments:
Post a Comment