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Cooking Light Magazine: November 1, 2000
Healthy Units: 2
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
2/3 cup powdered sugar
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.
Bake at 350\u00b0F 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\u00b0F; 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.
Adapted from allrecipes.com
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
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
Healthy Units: 2 per serving
Yield: 24 servings (size: 1 Biscotti)
Posted by: sedick1 (Stacey)
Posted on: July 25,2003
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 tablespoon vegetable oil
1 teaspoon vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
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.
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
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