Post by Loupy on Nov 27, 2010 17:20:57 GMT -7
Here is a delicious low-cal biscotti recipe from the Heart Healthy Magzine.
Low-cal biscotti
Ingredients:
2 T softened butter
1 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C frozen egg product
1/2 tsp vanilla
1/4 tsp almond exract
2 1/4 C all-purpose flour
1 C dried cranberries
3/4 C pistachio nuts
1/2 C snipped dried apricots
1 recipe White Chocolate Drizzle (optional)
Instructions:
In large bowl, beat butter with electric mixer for 30 seconds.
Add sugar, baking powder, baking soda, and salt.
Beat to combine.
Beat in egg, vanilla, and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, the cranberries, nuts and apricots.
Cover and chill about 2 hours.
Preheat over to 350 degrees.
Lightly grease cookie sheet.
Divide doubht in half and shape each into 12 inch long loaf.
Place about 3 inches apart on the cookie sheet and flatten slightly to about 3/4 inch thick.
Bake 25-30 min till lightly browned and a toothpick inserted near the centers comes out clean.
Cool on cookie sheet for 1 hour.
Preheat oven to 325 degrees.
Using serrated knift cut each loaf diagonally into 1/2 inch thick slices. Place slices on ungreased cookie sheet.
Bake 6 minutes.
Turn over and bake for 6-8 minutes more till dry and crisp.
Transfer to rack, cool.
If desired decorate with drizzled white chocolate.
Makes 48 cookies.
White Drizzle:
In saucepan heat and stir 1/3 C coarsely chopped white chocolate baking squares (with cocoa butter) and 1/2 tsp shortening over low heat till melted, cool slightly.
Nutritional Information
Calories: 65
Fat: 1g
Sat Fat 0g
Cholesterol 1 mg
Socium 39mg
Carbs 12g
Fiber 1g
Low-cal biscotti
Ingredients:
2 T softened butter
1 C sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 C frozen egg product
1/2 tsp vanilla
1/4 tsp almond exract
2 1/4 C all-purpose flour
1 C dried cranberries
3/4 C pistachio nuts
1/2 C snipped dried apricots
1 recipe White Chocolate Drizzle (optional)
Instructions:
In large bowl, beat butter with electric mixer for 30 seconds.
Add sugar, baking powder, baking soda, and salt.
Beat to combine.
Beat in egg, vanilla, and almond extract.
Beat in as much of the flour as you can with the mixer.
Stir in remaining flour, the cranberries, nuts and apricots.
Cover and chill about 2 hours.
Preheat over to 350 degrees.
Lightly grease cookie sheet.
Divide doubht in half and shape each into 12 inch long loaf.
Place about 3 inches apart on the cookie sheet and flatten slightly to about 3/4 inch thick.
Bake 25-30 min till lightly browned and a toothpick inserted near the centers comes out clean.
Cool on cookie sheet for 1 hour.
Preheat oven to 325 degrees.
Using serrated knift cut each loaf diagonally into 1/2 inch thick slices. Place slices on ungreased cookie sheet.
Bake 6 minutes.
Turn over and bake for 6-8 minutes more till dry and crisp.
Transfer to rack, cool.
If desired decorate with drizzled white chocolate.
Makes 48 cookies.
White Drizzle:
In saucepan heat and stir 1/3 C coarsely chopped white chocolate baking squares (with cocoa butter) and 1/2 tsp shortening over low heat till melted, cool slightly.
Nutritional Information
Calories: 65
Fat: 1g
Sat Fat 0g
Cholesterol 1 mg
Socium 39mg
Carbs 12g
Fiber 1g
