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Biscotti Recipes

Biscotti Recipes

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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\u00b0F. 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\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.

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 tablespoon vegetable oil
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

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