Biscotti Recipes

Lemon Biscotti with Sour Lemon Drizzle
Cooking Light Magazine: November 1, 2000

Healthy Units: 2
Servings: 30
Posted by: sweetbear75
June 12, 2003
2 3/4 cups all-purpose flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice, divided
1 tablespoon lemon extract
1 tablespoon vegetable oil
3 large eggs
Cooking spray
2/3 cup powdered sugar
Preheat oven to 350°F. Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon
juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be
dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.
Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on
a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.
Bake at 350°F for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a
wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down,
on baking sheet. Reduce oven temperature to 325°F; bake for 10 minutes. Turn cookies over;
bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as
they cool). Remove from baking sheet, and cool completely on wire rack.
Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.
Hints: dough is really sticky, so use a good heaping of flour for the kneading. Takes about 1.5
hours from start to finish.
1
Cranberry Pistachio Biscotti
Adapted from allrecipes.com
HU: 1
Servings: 36
Posted by: Annieb9148
Date: 7/14/03
Comments: If you use regular sugar and eggs, each Biscotti is around 95 calories. I have
made them both ways, and they are just as good either way.
1/4 cup olive oil

3/4 cup Splenda No Calorie Sweetener
2 tsp vanilla extract
1/2 tsp almond extract
1/2 cup fat-free egg substitute
1 3/4 cup all-purpose flour
1/4 tsp table salt
1 tsp baking powder
1/2 cup dried cranberries
1 1/2 cup Lance Long Tube Pistachios
Preheat the oven to 300 degrees F (150 degrees C).
In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond
extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg
mixture. Mix in cranberries and nuts by hand.
Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with
parchment paper. Dough may be sticky; wet hands with cool water to handle dough more
easily.
Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven,
and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).
Cut logs on diagonal into 1/2 inch thick slices. Lay on sides on parchment covered cookie
sheet. Bake approximately 8 to 10 minutes, or until dry; cool.
2
Banana-Pecan Biscotti
Healthy Units: 2 per serving
Yield: 24 servings (size: 1 Biscotti)
Posted by: sedick1 (Stacey)
Posted on: July 25,2003
Source: www.cookinglight.com
Comments: I added about 1 teaspoon of cinnamon also. These turned out a bit soft for me,
but are a nice accompaniment to coffee or tea.
1-3/4 cups all-purpose flour

1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup mashed very ripe banana (about 1 banana)
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Cooking spray
Preheat oven to 350.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar,
baking powder, and salt.
Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans
(dough will be sticky).
Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with
floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch
thickness.
Bake at 350 for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking
sheet.
Reduce oven temperature to 250; bake 15 minutes.
Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will
harden as they cool). Remove from baking sheet; cool completely on wire racks.
NUTRITIONAL INFO:
CALORIES 72 FAT 2g FIBER 0.4g
3
Cranberry-Chocolate Chip Biscotti
www.cookinglight.com
Healthy Units 2 per Biscotti
2 dozen
Posted by Lesley(LMaybloom)
11/24/03

1 cup sugar
1/3 cup semisweet chocolate chips
1/8 teaspoon salt
1 teaspoon almond extract
3 large eggs
Cooking spray
Preheat oven to 350°.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the
next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to
flour mixture, stirring until well blended (dough will be dry and crumbly). Turn the dough out
onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each
portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with
cooking spray; flatten each roll to 1-inch thickness.
Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking
sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake
an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 Biscotti)
NUTRITION PER SERVING

CALORIES 98 (17% from fat); FAT 1.8g (sat 0.7g, mono 0.6g, poly 0.4g); PROTEIN 2g;
CARB 18.6g; FIBER 0.4g; CHOL 22mg; IRON 0.7mg; SODIUM 50mg; CALC 24mg;
4
Excellent Almond Biscotti
Source:unknown
Healthy Units (WW Points) 1 pt per Biscotti
Servings About 2 dozen
Posted by tmaruhn
Date 12/15/03
2 cups all-purpose flour

2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 whole eggs -- at room temperature
2 egg whites -- at room temperature
1 tablespoon almond extract
1/4 cup toasted almonds -- chopped
Line a baking sheet with parchment paper, or spray with nonstick cooking spray.
In medium bowl, sift together flour, baking powder, salt and baking soda.
In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond
extract until well-blended, 1 minute.
Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several
seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds.
Add almonds, and beat just to combine.
Divide dough into 2 pieces, smoothing each into a 12 x 2 " strip on the baking sheet.
Bake until firm and light golden, 15-20 minutes. Remove from oven and let cool 2 minutes on
baking sheet. Leave oven on.
Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch
thick slices. Discard ends. ((I eat them)) Place slices, cut sides down, back on baking sheet
(they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7
minutes. Let cool completely on wire rack.
Store in airtight container at room temperature for up to several days.
5
Apricot Pistachio Biscotti
Source: WW Simply Delicious (page 212)
Points per serving: 1
Servings: 36 (2 Biscotti per serving)
Posted by: tessa3(Linda)
2 1/4 C all-purpose flour

1/2 C shelled pistachio nuts, chopped
1/2 C chopped dried apricots
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
2 large eggs
6 Tbs. apricot nectar or orange juice
1/2 tsp vanilla extract
Preheat oven to 350. Spray 2 baking sheets with nonstick cooking spray.
Combine the flour, pistachios, apricots, baking powder, ginger and salt in a large bowl. Whisk
the sugar, eggs, nectar, and vanilla in a medium bowl until frothy. Add the sugar mixture to the
flour mixture; stir just until blended.
Gather the dough with lightly floured hands and transfer to a lightly floured surface. Divide the
dough in two and work each into a 1 3/4 x 15-inch log about 1 inch high. Transfer the logs to
the baking sheets and pat down until about 3/4 inch high and 2 inches wide.
Bake the logs until firm to the touch, 20-25 minutes. Transfer to a cutting board and let cook
5-7 minutes. With a serrated knife, cut into 1/4 inch thick slices, making 72 Biscotti. Lay the
slices in a single layer on the baking sheets.
Reduce the oven temperature to 300. Bake the Biscotti 10 minutes, then turn over and bake
until very dry to the touch and slightly crisp, about 10 minutes longer. Transfer the Biscotti to a
rack and cool completely.
6
Almond Biscotti
Source: Secrets of Fat Free Baking by Sandra Woodruff
Healthy Units: 1
Servings : 24
Posted by : thinmeplease (Diane)
Date : Dec. 15, 2003
1 cup unbleached flour

1 cup whole wheat flour
2/3 cup sugar
4 tablespoons reduced fat margarine or light butter
3 egg whites
1/4 cup finely chopped almonds
Combine the flours, sugar and baking powder, and stir to mix well. Use a pastry cutter to cut
in the margarine until the mixture resembles coarse meal. Stir in the egg whites and the
vanilla and almond extracts. Fold in the almonds.
Turn the dough onto a lightly floured surface, and shape into two 9x2-inch logs. Coat a baking
sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space
between the logs to allow for spreading. Bake at 350º for about 25 minutes, or until lightly
browned.
Cool the logs at room temperature for 10 minutes. Then use a serrated knife to slice the logs
diagonally into 1/2-inch-thick slices.
Place the slices on an ungreased baking sheet in a single layer, cut side down. bake at 350º
for 18 to 20 minutes, or until dry and crisp, turning the slices over after 10 minutes.
Transfer the biscotti to wire racks, and cool completely. Serve immediately or store in an
airtight container.
7
Cranberry-Pistachio Biscotti

1/2 tsp. baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt
3 large eggs
1 cup sugar
1 1/2 tsp. vanilla extract
1 1/4 cups unsalted pistachios, chopped (about 5 1/2 oz.)
3/4 cup dried cranberries, chopped
Preheat oven to 300. Grease and flour a large baking sheet. In a large bowl, whisk together
flour, baking powder, baking soda and salt. In a medium bowl, beat eggs and sugar together
until blended. Beat in vanilla. Add egg mixture to flour mixture; stir until blended. Stir in
pistachios and cranberries. Spoon dough onto baking sheet, forming two 13" x 2 1/4" strips,
placing them 3 1/2" apart. With wet fingertips, smooth tops and sides of the strips. Bake 40
minutes or until golden and firm to the touch. Set baking sheet on a wire rack to cool for 5
minutes. Reduce oven temperature to 275. Using a sharp serrated knife, cut each strip on the
diagonal into 1/2" slices. Stand slices 1/2" apart on baking sheet. Bake for 20 to 25 minutes
until lightly toasted. Cool baking sheet completely on wire rack.
Makes about 4 dozen cookies.
Mary Engelbreit's Cookies Cookbook
8
Cappuccino Biscotti
Source: Cooking Light March, 1995

HU: 1.5
Servings: 30
Posted by: Emily (EJWyatt)
December 14, 2004

1 cup sugar
1/3 cup chopped walnuts
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons instant coffee granules
2 teaspoons hot water
2 eggs
1 egg white
Vegetable cooking spray
Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small
bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well
blended.
Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into
a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to
1-inch thickness.
Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let
cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down,
on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes
(cookies will be slightly soft in center but will harden as they cool). Remove cookies from the
baking sheet, and let cool completely on wire rack.
Yield: 2 1/2 dozen (serving size: 1 cookie)
CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN
2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM
67mg; CALCIUM 10mg;
9
Cinnamon Biscotti
Source: Cooking Light May, 1997

HU: 2
Servings: 24
Posted by: Emily (EJWyatt)
December 14, 2004

3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 large eggs
2 tablespoons stick margarine, melted
2 teaspoons vanilla extract
Cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs,
margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.
Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-
inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4-inch
thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough.
Bake at 325° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire
rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet.
Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will
be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool
completely on a wire rack.
Yield: 24 Biscotti
2.2g; CARBOHYDRATE 17.6g; FIBER 0.4g; CHOLESTEROL 28mg; IRON 0.8mg; SODIUM
44mg; CALCIUM 25mg;
10
White Chocolate-Cashew Coffee Biscotti
Source: Cooking Light December 2004
HU: 2
Servings: 42 Yield: 3 1/2 dozen (serving size: 1 biscotto)
Posted by: Emily (EJWyatt) December 14, 2004 Posted by: Kate (KateWD) Date posted:
December 21, 2004
CL Notes: A drizzle of white chocolate lends these Biscotti holiday flair. For contrast, melt
semisweet chocolate to drizzle over half the batch.
1/2 cup granulated sugar 1 teaspoon baking soda

1/2 cup packed brown sugar 1/2 teaspoon ground cinnamon
2 tablespoons butter, softened 1/4 teaspoon salt
1 teaspoon vanilla extract 1/8 teaspoon ground nutmeg
2 large eggs 3/4 cup dry-roasted cashews, coarsely
1 large egg white chopped
2 1/2 cups all-purpose flour Cooking spray
1/4 cup instant coffee granules 1 tablespoon granulated sugar
3 tablespoons unsweetened cocoa 3 ounces premium white chocolate, chopped
Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well
blended.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee
granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to
sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly
floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-
long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness.
Sprinkle rolls evenly with 1 tablespoon granulated sugar.
Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking
sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in
center but will harden as they cool). Remove from baking sheet, and cool completely on wire
rack.
Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until
the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle
chocolate over Biscotti.
1.8g; CARBOHYDRATE 13g; FIBER 0.4g; CHOLESTEROL 12mg; IRON 0.7mg; SODIUM
56mg; CALCIUM 13mg
11
Milk Chocolate Biscotti
Source: www.nickmalgieri.com
Healthy Units: 2 per biscotti
Servings: 5 dozen
Posted by: diAne
Date: January 10, 2005
My Notes: A low point chocolate fix. I didn't have 5 dozen; but even at 2 points per biscotti, I'm
a happy camper!
1 cup sugar
1 1/2 cups chopped skinned hazelnuts or walnuts (I used walnuts)
1/2 cup alkalized (Dutch process) cocoa powder
8 ounces milk chocolate, cut into 1/4-inch pieces (I used a 6 oz. bar)
1 pinch of salt
4 large eggs
Set a rack in the middle level of the oven and preheat to 325 degrees. Cover 2 large cookie
sheets or jelly roll pans with parchment or foil and set aside.
Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely
ground.
Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the ground mixture.
Whisk the eggs and vanilla and stir into the flour mixture to form a dough.
On a lightly floured surface, press dough together. Divide dough in half and roll each half into
a log the length of the pans you are using (14 to 18 inches). Place each log on a pan and
flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.) Bake until well
risen and firm, about 30 minutes. Cool the logs on the pans.
After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a
sharp serrated knife. Place back on paper-lined pans, cut side down, and bake again until dry
and crisp, about 20 minutes. Cool on pans and store in a tin or plastic container with a tight-
fitting lid.
Per Serving (excluding unknown items): 52 Calories; 1g Fat (25.4% calories from fat); 1g
Protein; 9g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 25mg Sodium. Exchanges:
0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.
12
Savory Two-Cheese Biscotti
Source: Cooking Light March 2005
HUs: 2
Serves: 24
Posted by: Kate (KateWD)
March 2, 2005
These have a great cheese flavor and are the perfect texture for dunking into soups or chili,
firm, yet not crumbly. I subbed whole wheat pastry flour for the all-purpose flour to up the
fiber.

3/4 cup (3 ounces) shredded extra sharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup fat-free milk
2 teaspoons olive oil
3 large eggs
Cooking spray

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5
ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk.
Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly).
Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each
portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with
cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking
sheet; cool 10 minutes on wire rack.
Reduce oven temperature to 325°.
sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti
will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool
completely on wire rack.
Yield: 2 dozen (serving size: 1 biscotto)
160mg; CALCIUM 80mg
Cooking Light, MARCH 2005
13
Coconut Biscotti
Source: Cooking Light, April 2005
Healthy Units: 2 (1.5 with my changes)
Servings: 20
Posted by: ejwyatt (Emily)
Date: March 27, 2005
CL Notes: Standing the cookies eliminates the traditional step of flipping them halfway
through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip
half of each cookie into melted chocolate.

1/4 teaspoon salt
1/8 teaspoon grated whole nutmeg
3/4 cup sugar (I used 1/2 cup Splenda and 1/4 cup sugar)
2 large eggs
1 cup flaked sweetened coconut
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4
ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer
at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine
(dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8
times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment
paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown.
Cool for 5 minutes on a wire rack.
Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake
20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from
baking sheet; cool completely on wire rack.
Yield: 20 cookies (serving size: 1 biscotto)
87mg; CALCIUM 13mg;
14
Coffee-Hazelnut Biscotti
Source: Cooking Light August, 2002
HU: 0.5
Servings: 60
Posted by: Emily (EJWyatt) August 22, 2005
CL Notes: This recipe goes with Coffee-Hazelnut Parfaits
My Notes: I made 2 1/2 dozen regular size biscotti, rather than the mini ones. Mine were 1.5
points each at the larger size, including my Splenda substitution.
Cooking Light, JULY 1999
2 tablespoons Frangelico (hazelnut-flavored 1/2 cup whole-wheat flour
liqueur) 1/2 cup granulated sugar (I used Splenda)
2 tablespoons unsweetened cocoa 1/2 cup packed brown sugar
1 teaspoon instant espresso or 2 teaspoons 1/2 cup coarsely chopped toasted hazelnuts,
instant coffee granules divided
1 teaspoon vegetable oil 1 teaspoon baking soda
2 large egg whites 1/8 teaspoon salt
1 large egg 2 teaspoons ground coffee beans
1 1/3 cups all-purpose flour Cooking spray
Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso
until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.
Lightly spoon flours into dry measuring cups; level with a knife. Place flours, sugars, 2
tablespoons hazelnuts, baking soda, and salt in a food processor; process until hazelnuts are
ground. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add
liqueur mixture through food chute; process until dough forms a ball. Add 6 tablespoons
hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured
surface; knead lightly 4 to 5 times. Divide dough into 3 equal portions, shaping each portion
into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking
spray. Bake at 300° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a
wire rack.
sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes
(cookies will be slightly soft in center but will harden as they cool). Remove from baking
sheets; cool completely on wire racks.
Note: To toast hazelnuts, place on a baking sheet and bake at 350º for 15 minutes, stirring
once. Turn nuts out onto a towel. Roll up towel and rub off skins. Chop nuts.
CALORIES 38(24% from fat); FAT 1g (sat 0.1g,mono 0.6g, poly 0.1g); PROTEIN 0.8g;
CHOLESTEROL 4mg; CALCIUM 5mg; SODIUM 30mg; FIBER 0.2g; IRON 0.3mg;
CARBOHYDRATE 6.9g
15
Banana Bread Biscotti
Source: CLBB posted by Zackzboo (from “One Smart Cookie”)

HUs: 1
Serves: 24
September 12, 2005
I loved the combination of banana, chocolate and nuts in this biscotti. The recipe suggests
adding 1/2 cup of chocolate chips in addition to the 1/2 cup of nuts, but I thought that would
be too much, 1/4 cup of each seemed to be the perfect amount. HUs were figured with my
changes in parentheses.
1 3/4 cups flour (I used WW pastry flour)

1/2 cup sugar (I used splenda)
1/4 teaspoon salt
1/2 cup mashed ripe banana
1 T canola oil (I used ff plain yogurt)
1 large egg
1 teaspoon vanilla
1/2 chopped walnuts or pecans (I used 1/4 cup pecans and 1/4 min chocolate chips)
Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, baking powder and salt; set aside.
In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour
mixture and walnuts to the banana mixture and stir just until combined. If the mixture seems
dry, use your hands to mix.
Turn the dough out onto a lightly floured surface, divide in half and shape each piece into an
8-inch log. Place the logs 2-3 inches apart on a cookie sheet that has been sprayed with
nonstick spray and flatten each into a rectangle that is about 3 inches wide.
Bake for 30-35 minutes, until firm and cracked on top. Transfer to wire rack to cool for 15
minutes. Reduce oven temp to 275 degrees.
Place logs on a cutting board, trim the ends and cut each diagonally into 1/2" to 3/4" thick
slices. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20
minutes, then flip them over and bake for another 20 minutes. Transfer to a wire rack and
cool.
NOTES: Banana Chocolate Chip Biscotti: Add 1/2 cup chocolate chips along with the walnuts.
16
Cashew-and-Golden Raisin Biscotti
Source: Cooking Light, APRIL 2001
HUs: 2
Servings: 24
Posted by: CJMartin717 (Cindy)
10/16/05
"The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a
great not-too-sweet snack or dessert."
Cindy's note: The dough is VERY sticky, so be sure to flour the surface well. I got about 30
biscotti; some a little wider than 1/2-inch; however, there was no significant points change. IF
you reduce the cashews to 1/2 cup and get a yield of 32 biscotti - the HUs drop to 1.5 per
biscotti.

1/2 teaspoon grated whole nutmeg
1/4 teaspoon ground mace
3/4 cup sugar
2 large eggs
3/4 cup chopped dry-roasted cashews
3/4 cup golden raisins
Cooking spray

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the
next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with
a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and
raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times.
Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and
pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.
Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for
20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove
from baking sheet; cool completely on wire rack.
NUTRITION PER SERVING: CALORIES 102(23% from fat); FAT 2.6g (sat 0.6g,mono
1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 18mg; CALCIUM 14mg; SODIUM 52mg;
FIBER 0.7g; IRON 0.8mg; CARBOHYDRATE 18g
17
Cranberry Apricot Biscotti with Almonds
Healthy Cooking Magazine December 2005
HU: 2
Servings:32
Posted by: Tracy Elliff
Date: 11/2/05
2 cups flour
1/2 cup cornmeal
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon orange zest
2 eggs
2 egg whites
1/2 cup chopped almonds
1/2 cup dried apricots, diced
Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray.
Combine first six ingredients in bowl of an electric mixer. Add remaining ingredients and beat
until dough is sticky.
Scrape dough onto a floured pastry board. Knead lightly until dough is just slightly sticky but
manageable.
Make two logs 12 inches long by 2 inches wide.
Bake 30 to 35 minutes until golden brown.
Remove from oven , let cool 10 minutes on wire racks. Place logs on cutting board and cut
into 3/4 inch slices.
Return to baking sheet and bake for 5 minutes on each side. Remove and transfer to wire
racks. Let cool.
Store in airtight containers. Can also be frozen.
85 Calories; 2g Fat (17.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber;
13mg Cholesterol; 64mg Sodium.
18
Lemon-Ginger Biscotti
Cooking Light, DECEMBER 2003

HU: 1.5
Servings: 30 (serving size: 1 biscotto) Yield=2.5 dozen
12/16/05

1 cup sugar
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup finely chopped crystallized ginger
2 tablespoons grated lemon rind
1 tablespoon fresh lemon juice
3 large eggs
Cooking spray
1 tablespoon water
1 large egg white
1 tablespoon sugar
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4
ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger.
Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough
will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.
Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a
baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. Combine water
and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.
Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking
sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the
center but will harden as they cool). Remove from baking sheet; cool completely on a wire
rack.
NUTRITION PER SERVING

CALORIES 77(7% from fat); FAT 0.6g (sat 0.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g;
CARBOHYDRATE 16.1g
19
Orange-Infused Cherry-Almond Biscotti
Source: Cooking Light, January 2006

HU: 1.5
Servings: 40 (serving size- 1 Biscotti)
Date: February 5, 2006
CL Notes: You can make these cookies up to a week ahead and store them at room
temperature in an airtight container. When buying dried cherries, look for those without added
sugar. Serve with coffee or tea.
Em’s Notes: The points are the same with or without my ingredient changes.
1-3/4 cups all-purpose flour (about 7-1/2 butter)

ounces) 1 tablespoon fresh orange juice
1 cup whole wheat pastry flour (about 5-1/8 1/2 teaspoon almond extract
ounces) 3 large eggs
1 cup sugar (I used 1/2 Splenda) 3/4 cup dried sweet cherries, chopped
2 teaspoons baking powder 3/4 cup slivered almonds, toasted and
3/4 teaspoon salt chopped
1 tablespoon grated orange rind Cooking spray (optional)
2 tablespoons melted butter (I used light
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking
powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract,
and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough
forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead
lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4
inches apart on a baking sheet coated with cooking spray or lined with parchment paper.
Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10
minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices
upright on baking sheet.
Reduce oven temperature to 325°.
Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will
continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.
CALORIES 83(23% from fat); FAT 2.1g (sat 0.5g,mono 1g,poly 0.4g); PROTEIN 2g;
CARBOHYDRATE 14.3g
20
Date Hazelnut Chocolate Biscotti
Source: "Moosewood Restaurant Book of Desserts"

HU: 1.3
Servings: 42
March 12, 2006
Reviewers comments: I replaced half of sugar with Splenda, 1/2 cup of flour with whole wheat
flour, and decreased both dates and chocolate chips from 1/2 cup each to 1/3 cup each. I also
got 42 biscotti and the recipe yield stated 24 which would be 96 calories, 4 g fat, 1 g fiber = 2
HUs each.
1/2 cup hazelnuts 1 teaspoon baking powder

1/4 cup light butter -- room temperature 1/2 teaspoon salt
1/3 cup sugar 1 1/2 cups unbleached flour
1/3 cup Splenda 1/2 cup whole wheat flour
2 large eggs 1/3 cup chopped pitted dates
1 tablespoon brandy 1/3 cup semisweet chocolate chips
Preheat the oven to 325°F.
Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, until
fragrant. Allow the nuts to cool for a few minutes and then rub them in a dry towel to remove
most of the skins. Coarsely chop and set aside.
Turn the oven up to 350°F and lightly coat a baking sheet with nonstick cooking spray.
Cream the butter, sugar, and Splenda until light and blended. Beat in the eggs, brandy, and
vanilla. Sift in the baking powder, salt, and flours and mix well. Stir in the chopped nuts, dates
and chocolate chips. Using lightly floured hands, form the dough into 2 logs about 3 inches in
diameter. Pat the logs to an even thickness.
Bake 30-35 minutes or until logs are set and firm. Cool on a rack for 10 minutes. Reduce
oven temperature to 325°F. Using a sharp knife and cutting on the diagonal, slice the logs into
pieces about 1/2-inch thick. Place cut side down on the baking sheet and bake for another 25-
30 minutes until firm and lightly browned.
Store in an airtight container.
Per Serving: 55 Calories; 2g Fat (35.4% calories from fat); 1g Protein; 8g Carbohydrate; trace
Dietary Fiber; 11mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
21
Almond Biscotti II
Source: Cooking Light Lose Weight Cookbook

Healthy Units: 1.6 as written
Servings: Recipe says 2-1/2 dozen, I got 3-1/2 dozen decent sized biscotti
Posted by Tracy (Nikkie1t)
April 5, 2006
My comments: These might be my new favorite. I increased the almond extract, added
vanilla, and also added some mini chocolate chips. The points are calculated w/o the added
chocolate chips.
2 eggs
1 egg white
1/4 cup sugar
1/4 teaspoon almond extract (I used 1 teaspoon almond extract and 1 teaspoon vanilla)
1/4 teaspoon salt
1/2 cup sugar
1/4 cup chocolate wafer crumbs
1 (2-oz) package slivered almonds, coarsely chopped and toasted
Beat eggs and egg white at high speed of an electric mixer 3 minutes. Gradually add 1/4 cup
sugar, beating at high speed. Add almond (and vanilla) extract, and beat 2 additional minutes.
Combine flour and next 4 ingredients in a medium bowl, stirring well; stir in almonds. Slowly
add egg mixture to flour mixture, stirring until dry ingredients are moistened (dough will be
stiff).
Turn dough out onto lightly floured surface, and knead lightly 7 or 8 times. Divide dough in
half; shape each half into an 8 inch log. Place logs, 4 inches apart, on a baking sheet covered
with cooking spray. Bake at 350 degrees for 40 minutes (mine only took 30 minutes). Remove
from oven, and let cool 15 minutes.
Using a serrated knife, cut each log diagonally into 15 (1/2 inch thick) slices; place slices, cut
side down, on baking sheet. Reduce oven temperature to 300 degrees and bake 23 minutes.
Cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet,
and let cool completely on wire racks. Yield: 2-1/2 dozen (I got 3-1/2 dozen).
Per cookie: 75 calories, 1.6 g. fat, 2.0 g. protein, 13.3 g. carbohydrates, 15 mg. cholesterol,
60 mg. Sodium
22
Tuscan Almond Biscotti
Source: Cooking Light, August 2006

Healthy Units: 2
Core: No
Servings: 24 (serving size: 1 biscotti)
Posted by: ejwyatt (Emily) Date: August 29, 2006
CL Notes: These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they
are called cantucci. They are typically served with a glass of vin santo, a sweet dessert wine,
at meal's end. The biscotti keep in airtight tins for up to a week.
Em’s Notes: I was not going to post this recipe because we have a couple of almond biscotti
in the comp already. I really liked these and this is the almond biscotti recipe that I will be
using going forward, so I changed my mind. I made some changes to the recipe, but they did
not change the point value.
1 3/4 cups all-purpose flour (about 7 3/4 ounces) [I used 1 C white flour and 3/4 C whole
wheat pastry flour]
1 cup sugar [I used 1/2 C sugar and 1/2 C Splenda]
1/4 teaspoon salt
1 cup whole almonds, toasted
2 large eggs
1/2 teaspoon almond extract
Cooking spray
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking
powder, and salt in a large bowl. Place almonds in a food processor; pulse 10 times. Stir nuts
into flour mixture.
Combine eggs and extract, stirring well with a whisk. Add egg mixture to flour mixture, stirring
just until blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead
lightly 7 or 8 times. Divide dough into 2 equal portions. Shape each portion into a 6-inch-long
roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and pat to 1-
inch thickness. Bake at 375° for 25 minutes or until lightly browned. Cool for 5 minutes on a
wire rack.
Cut each roll crosswise into 12 (1/2-inch) slices. Stand slices upright on baking sheet. Bake
14 minutes (the cookies will be slightly soft in the center but will harden as they cool).
Remove from baking sheet, and cool completely on a wire rack.
CALORIES 102(30% from fat); FAT 3.4g (sat 0.4g,mono 2.1g, poly 0.8g); PROTEIN 2.7g;
CARBOHYDRATE 15.7g
23
Ginger-Chocolate Chip Biscotti
Source: Cooking Light, NOVEMBER 1998

HU: 1 (adjusted recipe) to 1.4 (original recipe)
Servings: 44 Yield: 3 dozen (I got 44 rather than 36)
Posted by: CJMartin717 (Cindy) Date: 10-1-06
Cindy's Comments: My former neighbor said these were his favorite of the kinds I shared and
Emily used “LOVED” and “FANTASTIC” to describe them after she tried them.
1 teaspoon vanilla extract 1/2 teaspoon baking powder

2 large eggs 1/2 teaspoon baking soda
1 large egg white 1/2 teaspoon salt
1 1/2 cups all-purpose flour 1/4 teaspoon ground cloves
1/2 cup whole wheat pastry flour 1/2 cup semisweet chocolate chips -- mini size
1 cup sugar 2 tablespoons crystallized ginger -- minced
1 teaspoon ground cinnamon Cooking spray
Preheat oven to 350°F.
Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into
dry measuring cups, and level with a knife. Combine the flour and next 7 ingredients (flour
through cloves) in a medium bowl. Add flour mixture, chocolate mini chips, and crystallized
ginger to egg mixture; stir mixture until well blended.
Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each
portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25
minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.
sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes
(cookies will be slightly soft in center but will harden as they cool). Remove from baking
sheet; cool completely on wire racks. Note - I used the method where you stand the biscotti
upright for the second baking rather than flip them over midway.
MC NI: Per Serving (based on 44 servings): 52 Calories; 1g Fat (14.1% calories from fat); 1g
Protein; 11g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 49mg Sodium. Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
CL NUTRITION PER SERVING (based on 36 servings and using all white flour)
CALORIES 65(17% from fat); FAT 1.2g (sat 0.6g,mono 0.4g,poly 0.1g); PROTEIN 1.3g;
CARBOHYDRATE 12.6g
24
Cherry-Chocolate Chip Biscotti
Light and Tasty - Dec/Jan '07

Healthy Units (WW Points) - 2
Servings - 30
Posted by: Diane - "3BrowCat"
11/25/2006
2 eggs
2 egg whites
1 Tablespoon canola oil
1/4 teaspoon almond extract
3/4 cup sugar
1/4 teaspoon salt
2/3 cup dried cherries, chopped
1/2 cup miniature semisweet chocolate chips
In a small mixing bowl, beat the eggs, egg whites, oil and extracts; beat in sugar. Combine
flour, baking powder, baking soda and salt; beat into egg mixture. Stir in cherries and
chocolate chips.
Divide dough in half. With lightly floured hands, shape each portion into 12-in. x 3-in.
rectangle; place each on a baking sheet coated with nonstick cooking spray. Bake at 350 for
12-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes.
Transfer to a cutting board; cut with a serrated knife into 3/4-in slices. Place cut side down on
ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm.
Remove to wire racks to cool. Store in an airtight container.
1 cookie equals 95 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 55 mg sodium, 18 g

carb, 1 g fiber, 2 g protein.
25
Snickerdoodle Biscotti
Source: Cooking Light, November 2000

Healthy Units: 1.5 (1 with my changes)
Servings: 30
Core: No
Posted by: ejwyatt (Emily) Date: December 3, 2006
Em’s Notes: I always stand my biscotti up for the second bake so that I don’t have to turn
them over. I reduced the time for the 2nd bake to 18 minutes. These are very similar to the
Cinnamon Biscotti that I posted, but I like these better. The cinnamon sugar stays on the
biscotti because of the egg white. Nutritionals from original recipe and do not reflect my
changes.
2 3/4 cups all-purpose flour (I used 1 1/2 cup all-purpose and 1 1/4 cup whole wheat pastry
flour)
1 cup sugar (I used 1/2 cup sugar and 1/2 cup Splenda)
1/4 teaspoon salt
1 tablespoon canola oil
3 large eggs
Cooking spray
2 tablespoons sugar
1 teaspoon cinnamon
1 large egg white
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1 cup
sugar, baking powder, and salt in a large bowl. Combine oil, vanilla, and eggs; add to flour
mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a
lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion
into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking
spray, and flatten each roll to 1-inch thickness. Combine 2 Tablespoons sugar and cinnamon.
Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.
Bake at 350 for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.
Cut each roll diagonally into 15 (1/2-inch slices). Place the slices, cut sides down, on baking
sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over, and bake an
additional 10 minutes (the cookies will be slightly soft in the center but will harden as they
cool). Remove from baking sheet; cool completely on wire rack.
CALORIES 84 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); PROTEIN 1.9g;
CARBOHYDRATE 16.5g
26
Brownie Alpine Biscotti
Source: adapted from Taste of Home Christmas Cookies & Candies

HU: 1.5 per biscotti
Servings: 50
12/8/06
Cindy's Notes: I replaced egg whites with Egg Beaters, added some extra whole wheat pastry
flour, and added white chocolate chips to the batter rather than melt them and drizzle the
melted chocolate over the baked biscotti. The dough is VERY STICKY - not easy to work with;
but the results are worth it.
1 package Pillsbury Traditional Fudge Brownie Mix

3/4 cup ground almonds
1/4 cup all-purpose flour
1/2 cup whole wheat flour -- pastry
1 large egg
1/2 cup Egg Beaters® 99% egg substitute
2 1/2 ounces white chocolate chips
In a large bowl, combine dry brownie mix, ground almonds, flours, and baking powder.
In a small bowl, whisk egg with Egg Beaters and almond extract. Add to brownie mixture and
stir until combined. Stir in white chocolate chips.
Divide dough into thirds. Using greased hands, transfer dough onto baking sheets lined with
parchment paper and sprayed with nonstick cooking spray. Shape each portion of dough into
a 7x3 1/2-inch rectangle. Pat into shape.
Bake at 350°F for 24 minutes (I baked mine closer to 35 minutes). Remove from oven and
cool 5-10 minutes.
Transfer dough to a cutting board and cut diagonally into 3/4-inch slices. Return to baking pan
(I stand mine up) and bake another 15 minutes or until firm. I left mine in the oven for a few
more minutes and the bottom got a little too brown - watch carefully.
Cool on wire racks. Store in an airtight container.
Per Serving: 72 Calories; 3g Fat (29.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g
Dietary Fiber; 4mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0
Fat; 0 Other Carbohydrates.
27
Cherry Eggnog Biscotti
Source: posted “not for comp” by Maria

HU: 2.1 (1.6 with my changes) Servings: 36
Posted by: CJMartin717 (Cindy) 12-14-06
Cindy’s Note: My new favorite biscotti (for now). This dough was very easy to work with. I had
to bake the biscotti about 5 minutes longer for both the first and second bakings. I stand the
biscotti up for the second baking rather than lay them flat and turn them over half way
through.
Cookie Ingredients: 3 whole eggs (I used 1/4 cup Egg Beaters and
2 1/4 cups all-purpose flour 2 large eggs)
3/4 cup sugar 1 teaspoon rum extract
2 teaspoons baking powder 1 cup dried cherries -- chopped (I used cherry-
1 teaspoon salt (I used 3/4 teaspoon) flavored Craisins – does not affect HUs)
3/4 teaspoon ground nutmeg (I used 1 Glaze Ingredients: (I omitted the glaze.)
teaspoon) 1 cup powdered sugar
6 tablespoons butter -- softened (I used 3 1/2 teaspoon rum extract
Tbsp butter and 3 Tbsp light butter) 1 tablespoon milk -- (1 to 2)
Heat oven to 325°F. Line ungreased cookie sheet with parchment paper.
Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low
speed until mixture resembles coarse crumbs. Increase speed to medium; add eggs and 1
teaspoon rum extract. Beat until well mixed. Stir in cherries by hand.
Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands.
Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared
baking sheet; flatten each log to about 2 inches wide. Bake for 20 to 25 minutes or until set.
Cool 10 minutes on cooling rack covered with parchment paper.
Reduce oven temperature to 275°F. Remove logs from parchment; cut into 3/4-inch diagonal
slices. Lay slices onto same cookie sheet, cut-side down. Bake for 13 minutes. Turn over;
continue baking an additional 12 to 14 minutes or until lightly browned. Remove from cookie
sheet. Cool completely.
Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired consistency.
Drizzle glaze over cooled biscotti.
Original nutrition info Per Serving: 95 Calories; 2g Fat (23.4% calories from fat); 1g
Protein; 17g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 113mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other
Carbohydrates
Nutrition info with my changes: Per Serving: 73 Calories; 2g Fat (22.0% calories from fat);
1g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 93mg Sodium.
Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
28
Gingerbread Biscotti
Source: unknown, adapted from one Laura posted Not For Comp
HU: 1.4
Servings: 38
September 3, 2007
Cindy's Notes: Watch the first baking time - my biscotti got a little crispier on the bottom than I
preferred. I used dried currants instead of the raisins originally called for.
1/4 cup light butter -- room temp

3/4 cup light brown sugar -- packed
2 large eggs
1/4 cup molasses
1 cup whole wheat pastry flour
1/8 teaspoon salt
1 1/2 teaspoons ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 cup walnuts -- chopped
1/2 cup dried currants
In a large mixing bowl, beat together butter and sugar with an electric mixer at medium speed.
Beat in eggs, then blend in molasses. Add flour, baking powder, baking soda, salt, and spices.
Blend until smooth. Stir in nuts and raisins.
Divide dough in half in bowl and turn onto a flour board (dough will be sticky). (NOTE: Biscotti
dough is very sticky, so this is the only tricky part. You can coat your hands with nonstick
spray to help in shaping the logs. I coat the dough with a light dusting of flour before working
with it to make it easier to handle.) Shape each half into a log about 3" wide and 1" high.
Place side by side on a large baking sheet, at least 2" apart. Bake logs for 35-40 minutes or
until wooden pick inserted in the center comes out clean. Remove from oven.
Lower oven temperature to 300 degrees. Cool logs for 10 minutes on baking sheet, then
transfer to a cutting board. With a serrated knife, cut each log into 3/4" diagonal slices. Stand
slices on baking sheet and return to oven to toast. Bake for 20 minutes. Remove from oven
and let cool.
Dietary Fiber; 12mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat;
0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
29
Pumpkin Biscotti
Source: Unknown
HU: 3
Core: No
Servings: 15
Posted by: JJ (Dibranchia)
Date: 10/31/2007
2 1/2 cups flour

1 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
pinch ginger
pinch cloves
pinch salt
2 eggs
1/2 cup pumpkin puree
1 tsp vanilla extract
Preheat oven to 350 degrees F.
Whisk dry ingredients together (I do this instead of sifting). Whisk wet ingredients together.
Mix both ingredients together - dough will be crumbly (and I mean CRUMBLY). Lightly knead
together. Form into a log 15-20" by 6-7" relatively flat about 1/2" high.
Bake 22-30 minutes until center is firm to the touch. Turn oven to 300 and let cool 15 minutes.
Cut with a serrated knife into 1" pieces. Place upright on baking sheet (just as you cut them
basically) and bake 15-20 minutes. Cool completely.
Makes about 15.
Notes: I added 1/4 cup of walnuts, crushed and it didn't change the HUs. Next time I want to
add some chocolate chips, but I'll have to refigure the HU's. Why chocolate. Well, because it's
chocolate. ;)
30
Ginger Biscotti
Source: Baker’s Catalog E-mail

HU: 1 Servings: 36
Posted by: Emily (EJWyatt) November 19, 2007
NOTES : These ginger-packed American-style biscotti (gently crisp, rather than rock-hard and
dense) are a perfect light dessert or lunchbox treat. This recipe comes from the biscotti
chapter of The King Arthur Flour Cookie Companion, featuring over 500 pages of delicious
recipes for cookies, plus comprehensive sections on tools, ingredients, techniques, and
hundreds of helpful how-to illustrations.
Em’s Notes: This was a VERY wet, sticky dough. Don’t try to form a log. Just follow the
instructions and spoon dough out on cookie sheet and shape with wet hands. These bake up
beautifully.
6 tablespoons light butter -- (3 ounces)

2/3 cup brown sugar -- (5 ounces) packed
1/4 teaspoon salt
4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1 cup King Arthur Unbleached All-Purpose Flour -- (8 1/2 ounces)
1 cup whole wheat flour
1 cup finely diced crystallized ginger -- (6 1/2 ounces)
Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-
inch) baking sheet. In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and
baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look
slightly curdled. At low speed of your mixer, add the flour and crystallized ginger, stirring until
smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it
from a spoon.
Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14"
long. It will be about 2 1/2" wide, and about 3/4" thick. Using your wet fingers, smooth the top
and sides of the log.
Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan
anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in
the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly
spritz the log, making sure to cover the sides as well as the top. Softening the crust just this
little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" slices. Cut at
a 45° angle, for long biscotti; cut crosswise slices, for shorter biscotti. As you’re slicing, be
31
sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may
be thicker at the top than the bottom, and they’ll topple over during their second bake.
Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and
bake them for 25 to 30 minutes, till they feel very dry. They’ll still feel a tiny bit moist in the
very center, if you break off a piece; but they’ll continue to dry out as they cool.
Remove the biscotti from the oven, and transfer them to a rack to cool. Once they’re cool,
store airtight, to preserve their texture. If biscotti aren’t as crunchy as you’d like (and the
weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at
room temperature for one week; for longer storage, wrap airtight and freeze. Yield: about 16
large (about 5 ½" long) biscotti.
Variation: For smaller biscotti, shape the dough into two 12" logs, about 2" wide. Bake as
directed above. Yield: about 3 dozen mini-biscotti.
Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 58mg Sodium. Exchanges:
1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.
32
Fig, Hazelnut, and White Chocolate Biscotti
Source: Weight Watchers (not sure which issue – it was a distributed by WW leader)
Healthy Units: 1
Servings: 52
Posted by "3BrowCat" (Diane Jones)
Date: 11/24/2007
Note: To save time, look for chopped hazelnuts in the baking aisle of the supermarket. They
will still need to be tasted, but you won’t have to remove the skins.
My shortcut: I used White Chocolate Chips.
1/2 cup hazelnuts

1/2 cup sugar
2 large eggs
2 teaspoons grated orange zest
1 3/4 cups whole-wheat pastry flour
1/4 teaspoon salt
1/2 cup dried figs, stemmed and finely chopped
4 ounces white chocolate, chopped into 1/4 inch pieces
Place the oven racks in the upper and lower thirds of the oven & preheat the oven to 300°F.
Spread the hazelnuts on a baking sheet. Bake until toasted, about 15 minutes. Wrap the hot
hazelnuts in a clean kitchen towel and rub the nuts together to remove as much of the skins
as possible. Let the nuts cool, then coarsely chop; set aside.
With an electric mixer on medium speed, beat the sugar, eggs, orange zest, and vanilla in a
large bowl until slightly thickened, about 1 minute. Reduce the speed to low. Add the pastry
flour, baking soda, and salt; beat until blended. Stir in the figs, chocolate, and hazelnuts.
Spray a baking sheet with nonstick spray. Generously flour a work surface. Divide the dough
in half. Roll each half in the flour to coat, then roll each piece of dough into a 13-inch-long log
(the dough will be soft) Transfer the logs to the baking sheet about 4 inches apart. Bake until
firm to the touch, about 30 minutes. Let cool on the baking sheet on a rack about 30 minutes.
With a spatula, loosen each log from the baking sheet. With a serrated knife, cut each log
crosswise into 1/2 –inch-thick slices, making a total of 52 slices. Stand the slices on 2 baking
sheets. Bake until dry, about 20 minutes, rotating the baking sheets halfway through the
baking. Let cool completely on racks.
33
Cranberry-Almond Biscotti
Source: Vegetarian Times, November/December 2006

HU: 1.6
Servings: 45
December 16, 2007
VT: Drizzle these Italian favorites with melted chocolate for a special treat.
Cindy's Notes: These egg-free biscotti are vegan and very crunchy. I plan to double the
almond extract next time.
2 3/4 cups flour

2 tsp. baking powder
1/4 tsp. salt
5 Tbs. orange juice plus 1/2 cup
4 Tbs. cornstarch
1 cup sugar plus 2 Tbs.
2 Tbs. canola oil
1 tsp. almond extract
1 tsp. vanilla extract
1 cup dried cranberries
1 cup sliced almonds
Preheat oven to 350F. Line baking sheet with parchment paper. Combine flour, baking powder
and salt in bowl.
Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar,
remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then
flour mixture. Fold in cranberries and almonds.
Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes,
or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return
slices to baking sheet, and bake 20 minutes more, or until browned and crisp.
Nutritional Information
Per COOKIE: Calories: 82, Protein: 1g, Total fat: 2g, Carbs: 15g, Cholesterol: mg, Sodium:
38mg, Fiber: 1g, Sugars: 8g
34
Toffee Biscotti
Source: Cooking Light

Hus: 2
Serves: 30
December 17, 2007
Notes: My only change was to use whole wheat pastry flour. My dough was not dry and
crumbly, it was wet and sticky but the biscotti came out fine.

1/2 cup firmly packed brown sugar
3 large eggs
Cooking spray
1/2 cup almond toffee bits (such as Hershey's Heath Bits O'Brickle)
1/2 cup granulated sugar
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour,
granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine
vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be
dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8
times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches
apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a
wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on
baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over;
bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they
cool). Remove from baking sheet; cool completely on wire rack.
Yield: 2-1/2 dozen (serving size: 1 biscotto)
CALORIES 103 (22% from fat); FAT 2.5g (sat 0.8g,mono 0.7g,poly 0.9g); PROTEIN 1.8g;
CARBOHYDRATE 18.2g
35
Double Chocolate Hazelnut Biscotti
Source: adapted from One Smart Cookie by Julie Van Rosendaal

HU: 1.2
Servings: 44
December 17, 2007
1/3 cup hazelnuts -- chopped

1 cup all-purpose flour
1 cup sugar
1/3 cup Hershey's® cocoa
1/2 teaspoon salt
1/2 cup mini-chocolate chips
2 large eggs
1/4 cup Egg Beaters® 99% egg substitute
1 teaspoon vanilla
1 teaspoon instant coffee granules
1 tablespoon grated orange peel
Preheat oven to 350 F.
Toast nuts in the oven or in a small dry skillet until just fragrant. Set aside.
Stir together the flours, sugar, cocoa (I used Hershey's Special Dark cocoa powder), baking
soda, and salt.
In a mixer bowl, combine eggs, Egg Beaters (or 2 egg whites), vanilla and coffee. Add the dry
ingredients and mix on medium speed just until blended. Stir in the chocolate chips, orange
peel, and hazelnuts.
Turn dough onto a lightly floured surface and form into 2 logs, approx. 10 x 3 inches. Place
logs onto cookie sheets lined with parchment paper and flatten into a rectangle. Bake 25-30
minutes until firm and cracked on top. Remove from oven and cool on a wire rack for about 15
minutes.
Reduce oven temperature to 275 F.
Place logs on a cutting board and trim ends. Cut each log diagonally into 1/2-inch slices.
Place biscotti back on baking sheet, standing upright, and bake 35-40 minutes at 275 F.
Dietary Fiber; 9mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
36
Whole Wheat Walnut Raisin Biscotti
Adapted From: Every Day Cooking. PBS TV

Healthy Units: 1.2
Servings: 24
Date: June 23, 2008
Em’s Notes: I made these exactly as written. There isn’t much sugar and the recipe already
includes whole wheat flour. These make a very nice, crunchy biscotti.
vegetable oil -- for baking sheet (I used cooking spray)

3/4 cup whole-wheat flour (spooned and leveled)
1/2 cup all-purpose flour (spooned and leveled) -- plus more for work surface
1/3 cup sugar
1/4 teaspoon salt
1/2 cup walnut halves
1/4 cup golden raisins
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl,
whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.
In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2
inches wide (and about 7 inches long); transfer to baking sheet.
Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven
temperature to 300 degrees.
Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 -inch-thick
slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly
golden, 25 to 30 minutes; cool completely.
Store in an airtight container at room temperature for up to a month.
Protein; 9g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 48mg Sodium. Exchanges: 1/2
Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
37
Three P's Biscotti
Adapted from The NEW Good Cake Book

Servings: 40
November 3, 2008
Cindy's Note: These dark chocolate biscotti with Pepper, Pecans, and Pine Nuts are very
tasty. I reduced the amount of pecans and pine nuts and subbed some whole wheat pastry
flour for a portion of the total flour. I used Hershey's Special Dark Cocoa Powder.
3 large eggs
1 1/4 cups sugar
1/4 cup canola oil
1/2 cup whole wheat pastry flour
1/2 cup cocoa powder
1/8 teaspoon salt
1 teaspoon black pepper
1/2 cup pecans
3 tablespoons pine nuts
Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale
yellow. Beat in the vegetable oil.
In another bowl, stir together the flours, cocoa, baking powder, baking soda, salt and pepper.
Add the the egg mixture, stirring until the dry ingredients are incorporated. Stir in the pecans
and pine nuts.
On a lightly floured surface, form the dough into two logs, each about 8' by 3'. The dough is
very sticky. (Note, my logs were longer and thinner.) Transfer to the baking sheet and bake for
30 minutes or until lightly browned and not sticky to the touch.
Remove the baking sheet from the oven and reduce the oven temperature to 300 F. Let logs
cool and then cut on the diagonal into slices. Stand the slices on a baking sheet and return to
the oven for 15-20 more minutes.
1/2 Fat; 1/2 Other Carbohydrates.
38
Black Pepper Biscotti (with Figs)
adapted from Eating Well

Makes about 4 dozen biscotti (see note)
November 3, 2008
Cindy's Note: I thought I cut these fairly thin; but, I did not get 4 dozen - more like 3 dozen. NI
reflects original quantity. I loved the combination of fig with black pepper.

2 teaspoons coarsely ground pepper
1/2 teaspoon salt
1 1/2 tablespoons butter, softened (I used light butter)
1/4 cup sugar
2 large eggs
2 large egg whites
1 cup finely chopped dried figs
Preheat oven to 350°F. Combine flour, pepper, baking powder, baking soda and salt. Whisk
together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute
the butter. Add the dry ingredients and mix until almost smooth. Stir in figs.
Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1
1/2 inches thick. Place the logs on a prepared baking sheet and press the tops to flatten to
1/2 inch high. Bake until firm to the touch, 18 to 23 minutes. Transfer the logs to a rack to
cool. Reduce the oven temperature to 300°.
Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet
and bake for 30 minutes. Let cool.
Per biscotti: 41 calories; 1 g fat (0 g sat, 0 g mono); 10 mg cholesterol; 8 g carbohydrate; 1 g

protein; 1 g fiber; 55 mg sodium; 39 mg potassium.
1/2 Carbohydrate Serving Exchanges: 1/2 other carbohydrate
39
Cranberry, Almond and White Chocolate Biscotti
Adapted from: One Smart Cookie

Serves: 24
November 16, 2008
These are pretty and very tasty. Original recipe called for dried cherries, I subbed cranberries.
I used light butter and whole wheat pastry flour, NI is for recipe as written.
2 T butter or margarine, softened

3/4 cup sugar
2 large eggs
1 tsp vanilla
2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup dried cherries or cranberries
2/3 cup coarsely chopped white chocolate
1/3 cup coarsely chopped, sliced of slivered almonds
In a large bowl, beat butter and sugar until well combined. Add eggs and vanilla and beat until
smooth
In a medium bowl, combine flours, baking powder and salt. Add the flour mixture, cherries,
chocolate and almonds to the egg mixture and stir until just combined.
Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an
8" long log. Place the logs 2-3" apart on a cookie sheet that has been sprayed with nonstick
spray and flatten each into a rectangle that is 3" wide.
Bake for 30-35 minutes until golden and cracked on top. Transfer logs to a wire rack to cool
for 15 minutes. Reduce oven temp to 275.
Place logs on cutting boards, trim the ends and cut each diagonally into 1/2" to 3/4" thick
slices with a sharp serrated knife. Place biscotti cut side down on the cookie sheet. Return
them to the oven for 20 minutes, then flip them over and bake for another 20 minutes.
Transfer to a wire rack to cool.
Per biscotti: 112 calories, 3.7 g fat, 0.5 fiber
40
Brownie Biscotti
Adapted from: One Smart Cookie

Serves: 24
November 16, 2008
These taste just like brownies. I used light butter and whole wheat pastry flour, NI is for recipe
as written.
2 T butter or margarine, softened

3/4 cup sugar
1 large egg
1 large egg white
1 tsp vanilla
1 2/3 cups flour
1/3 cup cocoa
2 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips or white chocolate chunks
1/4 cup chipped walnuts or pecans
In a large bowl, beat butter and sugar egg egg white and vanilla until smooth.
In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and
stir until just combined. Add chocolate chips and walnuts and stir until blended.
Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an
8" long log. Place the logs 2-3" apart on a cookie sheet that has been sprayed with nonstick
spray and flatten each into a rectangle that is 3" wide.
Bake for 20-25 minutes until firm and starting to crack on top. Transfer logs to a wire rack to
cool for 15 minutes. Reduce oven temp to 275.
Place logs on cutting boards, trim the ends and cut each diagonally into 1/2" to 3/4" thick
slices with a sharp serrated knife. Place biscotti cut side down on the cookie sheet. Return
them to the oven for 20 minutes, then flip them over and bake for another 20 minutes.
Transfer to a wire rack to cool.
Per biscotti: 96 calories, 3.1 g fat, 1.1 fiber
41
Orange Cranberry Biscotti
Adapted from Allrecipies.com

Servings 20 (2 cookies)
Posted by Barb_O’D
Date 11/22/08
1/2 cup butter

3/4 cup white sugar
2 eggs
1 tablespoon orange zest
2 tablespoons orange liqueur
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 cup chopped dried cranberries
3/4 cup toasted and chopped almonds
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest
and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the
creamed mixture, then stir in the almonds and dried cranberries.
On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2
inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches
apart, and flatten slightly.
Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on
the top.
Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide
slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes,
turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight
container. These keep for over a month.
Amount Per Serving Calories: 170 Total Fat: 8g Cholesterol: 34mg Sodium: 119mg Total
Carbs: 21.3g Dietary Fiber: 1.2g Protein: 3.3g
42
Amaretto Biscotti
adapted from The New Good Cake Book

Servings: 40
11/23/08
Cindy's Comments: The original recipe called for 1 cup of butter, 3 cups all-purpose flour and
1 cup of whole almonds (not pre-chopped) and made 20 very large biscotti. This dough was
easy to shape but baked into a loaf that was crumbly - a few slices fell apart. The flavor is
fantastic.
1/4 cup butter -- softened

1/4 cup light butter
2/3 cup sugar
2 large eggs
2 tablespoons amaretto
1 teaspoon vanilla
2 cups unbleached flour
1/4 teaspoon salt
3/4 cup sliced almonds -- blanched or toasted
Preheat oven to 325 F. Grease a large baking sheet.
In a large bowl, cream the butter or margarine with the sugar until the sugar is fully
incorporated. Beat in the eggs, then the Amaretto and vanilla.
In another bowl, stir together the flour, baking powder, and salt. Add to the creamed mixture,
stirring until the dry ingredients are incorporated. The dough will be quite stiff. Stir in the
almonds.
On the prepared baking sheet, form the dough into two logs, each about 8x2-1/2 inches. Bake
the logs for 30 minutes or until lightly browned.
Remove the baking sheet from the oven, and reduce the oven temperature to 300 F. Cut each
log on the diagonal into 10 slices. (I cut each log into 20 slices.) Lay the slices on their side
and bake the biscotti for 15 minutes. Turn the slices over and bake another 15 minutes. (I
stood the slices upright and baked them for 30 minutes rather than lay flat and turn them
over.) Transfer to a rack to cool.
1/2 Fat; 0 Other Carbohydrates.
43
White Chocolate Cherry Biscotti
adapted from The New Good Cake Book

Servings: 50
Posted by CJMartin717 (Cindy) 11/23/08
Cindy's Comments : The only ingredient change I made was to substitute a portion of the flour
with whole wheat pastry flour. I used a Lindt White Chocolate-Coconut bar.
This dough was very wet. I used wet fingers to shape the loaves. The dough spread and at
the recommended 20 servings, these would have been gigantic biscotti. I sliced the loaves in
half lengthwise and then cross-wise on the diagonal. I would recommend forming four thinner
loaves to start with.
You can taste the honey - so, use your favorite flavor. I stood these on end to bake the slices;
but, I would recommend the more traditional step (lay on sides and flip) as they started to get
dark on the bottom.
2 large eggs 3/4 cup whole wheat pastry flour

2/3 cup honey 1 teaspoon baking powder
1/3 cup vegetable oil 1/2 teaspoon baking soda
2 tablespoons water 1/2 cup dried cherries
1 teaspoon vanilla 2 ounces white chocolate -- coarsely chopped
1 1/2 cups unbleached flour
Preheat the oven to 325 F. Grease a large baking pan. (I used nonstick cooking spray.)
In a large bowl, beat the eggs. Gradually beat in the honey until the mixture is thick. Beat in
the vegetable oil, then the water and vanilla.
In another bowl, stir together the flour, baking powder, and baking soda. Add to the honey
mixture, stirring until the dry ingredients are incorporated. Stir in the cherries and white
chocolate.
On the prepared baking sheet, form the dough into two logs, each about 8x3-inches. Bake the
logs for 30 minutes or until lightly browned.
Remove the baking sheet and reduce the oven temperature to 300 F. Cut each log on the
diagonal into 10 slices. Lay the slices on their side and bake for 10 minutes. Turn the slices
over and bake another 10 minutes. Transfer to a rack to cool.
Per Serving: 58 Calories; 2g Fat (30.7% calories from fat); 1g Protein; 10g Carbohydrate;
trace Dietary Fiber; 7mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.
44
Alphabetical Index
Biscotti.........................................................................................................................................................
Almond Biscotti....................................................................................................................................7
Almond Biscotti II...............................................................................................................................22
Amaretto Biscotti................................................................................................................................43
Apricot Pistachio Biscotti......................................................................................................................6
Banana Bread Biscotti ........................................................................................................................16
Banana-Pecan Biscotti...........................................................................................................................3
Black Pepper Biscotti (with Figs).......................................................................................................39
Brownie Alpine Biscotti......................................................................................................................27
Brownie Biscotti..................................................................................................................................41
Cappuccino Biscotti .............................................................................................................................9
Cashew-and-Golden Raisin Biscotti ..................................................................................................17
Cherry Eggnog Biscotti.......................................................................................................................28
Cherry-Chocolate Chip Biscotti..........................................................................................................25
Cinnamon Biscotti...............................................................................................................................10
Coconut Biscotti..................................................................................................................................14
Coffee-Hazelnut Biscotti.....................................................................................................................15
Cranberry Apricot Biscotti with Almonds ..........................................................................................18
Cranberry Pistachio Biscotti..................................................................................................................2
Cranberry-Almond Biscotti.................................................................................................................34
Cranberry-Chocolate Chip Biscotti ......................................................................................................4
Cranberry-Pistachio Biscotti.................................................................................................................8
Cranberry, Almond and White Chocolate Biscotti..............................................................................40
Date Hazelnut Chocolate Biscotti ......................................................................................................21
Double Chocolate Hazelnut Biscotti...................................................................................................36
Excellent Almond Biscotti.....................................................................................................................5
Fig, Hazelnut, and White Chocolate Biscotti......................................................................................33
Ginger Biscotti....................................................................................................................................31
Ginger-Chocolate Chip Biscotti .........................................................................................................24
Gingerbread Biscotti............................................................................................................................29
Lemon Biscotti with Sour Lemon Drizzle............................................................................................1
Lemon-Ginger Biscotti........................................................................................................................19
Milk Chocolate Biscotti ......................................................................................................................12
Orange Cranberry Biscotti...................................................................................................................42
Orange-Infused Cherry-Almond Biscotti ...........................................................................................20
Pumpkin Biscotti.................................................................................................................................30
Savory Two-Cheese Biscotti ..............................................................................................................13
Snickerdoodle Biscotti .......................................................................................................................26
Three P's Biscotti.................................................................................................................................38
Toffee Biscotti.....................................................................................................................................35
Tuscan Almond Biscotti .....................................................................................................................23
White Chocolate Cherry Biscotti........................................................................................................44
White Chocolate-Cashew Coffee Biscotti...........................................................................................11
Whole Wheat Walnut Raisin Biscotti..................................................................................................37
45
Alphabetical List with Page Number in Main Comp
Almond Biscotti 1387
Almond Biscotti II 3049
Amaretto Biscotti (should be in Dec Comps)
Apricot Pistachio Biscotti 1386
Banana Bread Biscotti (variation: Banana Chocolate Chip) 2661
Banana-Pecan Biscotti 840
Black Pepper Biscotti (with Figs) (should be in Dec Comps)
Brownie Alpine Biscotti 3399
Brownie Biscotti (should be in Dec Comps)
Cappuccino Biscotti 2139
Cashew-and-Golden Raisin Biscotti 2743
Cherry Eggnog Biscotti 3409
Cherry-Chocolate Chip Biscotti 3369
Cinnamon Biscotti 2140
Coconut Biscotti (variation: Coconut Chocolate) 2328
Coffee-Hazelnut Biscotti 2624
Cranberry Apricot Biscotti with Almonds 2773
Cranberry Pistachio Biscotti 790 (different from 1648)
Cranberry-Almond Biscotti 3895
Cranberry-Chocolate Chip Biscotti 3388
Cranberry-Pistachio Biscotti 1648 (different from 790)
Cranberry, Almond and White Chocolate (should be in Dec Comps)
Date Hazelnut Chocolate Biscotti 3009
Double Chocolate Hazelnut Biscotti 3905
Excellent Almond Biscotti 1385
Fig, Hazelnut, and White Chocolate Biscotti 3884
Ginger Biscotti 3877
Ginger-Chocolate Chip Biscotti 3301
Gingerbread Biscotti 3776
Lemon Biscotti with Sour Lemon Drizzle 592
Lemon-Ginger Biscotti 2833
Milk Chocolate Biscotti 2183
Orange Cranberry Biscotti (should be in Dec Comps)
Orange-Infused Cherry-Almond Biscotti 2935
Pumpkin Biscotti 3850
Savory Two-Cheese Biscotti 2277
Snickerdoodle Biscotti 2285
Three P's Biscotti (should be in Dec Comps)
Toffee Biscotti 3903
Tuscan Almond Biscotti 3261
White Chocolate Cherry Biscotti (should be in Dec Comps)
White Chocolate-Cashew Coffee Biscotti 2141 & 2150 so good it's in there twice!
Whole Wheat Walnut Raisin Biscotti 4137
46

Biscotti Recipes

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Lemon Biscotti with Sour Lemon Drizzle

Cooking Light Magazine: November 1, 2000

2 3/4 cups all-purpose flour

1/4 cup olive oil

Preheat the oven to 300 degrees F (150 degrees C).

1-3/4 cups all-purpose flour

Preheat oven to 350.

Reduce oven temperature to 250; bake 15 minutes.

2 3/4 cups all-purpose flour

Preheat oven to 350°.

Yield: 2 1/2 dozen (serving size: 1 Biscotti)

NUTRITION PER SERVING

2 cups all-purpose flour

Preheat oven to 325.

Store in airtight container at room temperature for up to several days.

2 1/4 C all-purpose flour

1 cup unbleached flour

2 1/4 cups all-purpose flour

Makes about 4 dozen cookies.

Mary Engelbreit's Cookies Cookbook

Source: Cooking Light March, 1995

2 cups all-purpose flour

Yield: 2 1/2 dozen (serving size: 1 cookie)

Source: Cooking Light May, 1997

2 1/2 cups all-purpose flour

Preheat oven to 325°.

1/2 cup granulated sugar 1 teaspoon baking soda

Preheat oven to 350°.

2 3/4 cups all-purpose flour

Preheat oven to 350°.

Yield: 2 dozen (serving size: 1 biscotto)

Cooking Light, MARCH 2005

1 1/2 cups all-purpose flour

Preheat oven to 300°.

Yield: 20 cookies (serving size: 1 biscotto)

Preheat oven to 300°.

Yield: 5 dozen (serving size: 1 biscotto)

Source: CLBB posted by Zackzboo (from “One Smart Cookie”)

1 3/4 cups flour (I used WW pastry flour)

Preheat oven to 350 degrees.

1 2/3 cups all-purpose flour

Preheat oven to 300°.

Yield: 2 dozen (serving size: 1 biscotto)

Make two logs 12 inches long by 2 inches wide.

Bake 30 to 35 minutes until golden brown.

Store in airtight containers. Can also be frozen.

Cooking Light, DECEMBER 2003

2 1/2 cups all-purpose flour

Preheat oven to 350°.

NUTRITION PER SERVING

Source: Cooking Light, January 2006

1-3/4 cups all-purpose flour (about 7-1/2 butter)

Preheat oven to 350°.

Reduce oven temperature to 325°.

Source: "Moosewood Restaurant Book of Desserts"

1/2 cup hazelnuts 1 teaspoon baking powder

Preheat the oven to 325°F.

Store in an airtight container.

Source: Cooking Light Lose Weight Cookbook

Source: Cooking Light, August 2006

Preheat oven to 375°.

Source: Cooking Light, NOVEMBER 1998

1 teaspoon vanilla extract 1/2 teaspoon baking powder