I haven’t made biscotti in a couple of years but decided this was the year. Take note those of you trying to watch your weight; biscotti are fairly low in calories and fat, and being super crunchy they take a long time to eat, giving you more satisfaction for fewer calories. They also keep for a really long time and are easy to ship.
4Biscotti Recipes
Toffee Biscotti
2 ¼ cups unbleached all-purpose flour
½ cup granulated sugar
½ cup packaged almond toffee bits (such as Hershey’s Heath Bits’ O Brickle)
½ cup packed brown sugar
2 teaspoons baking powder
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
Cooking Spray
1. Pre-heat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, 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.
3. 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 ( ½ inch) slices. Place slices, cut sides down, on a 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 ½ dozen (serving size: 1 biscotti)
CAL 103; FAT 2.5; PROTIEN 1.8g; CARB 18.2g; FIBER 0.3g; CHOL 23mg
Chai Spice Biscotti
2 ½ cups unbleached all-purpose flour
1 cup sugar
1 tablespoon loose Chai spice tea or orange spice tea (about 3 tea bags)
2 teaspoons baking powder
1 ½ teaspoons ground ginger
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground allspice
1 tablespoon vegetable oil
1 tablespoon triple sec (orange-flavored liqueur) or orange juice
3 large eggs
Cooking spray
1. Pre-heat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, and next 6 ingredients (flour through allspice) in a large bowl. Combine vegetable oil, liqueur, 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.
3. 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 ( ½ inch) slices. Place slices, cut sides down, on a 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 ½ dozen (serving size: 1 biscotti)
CAL 83; FAT 1.2; PROTIEN 1.9g; CARB 16.1g; FIBER 0.4g; CHOL 22mg
Espresso-Chocolate Chip Biscotti
2 ¾ unbleached all-purpose flour
1 cup sugar
½ cup semisweet chocolate chips
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cup instant espresso or ½ cup instant coffee granules
2 teaspoons hot water
1 tablespoon vegetable oil
2 teaspoons vanilla extract
3 large eggs
Cooking Spray
1. Pre-heat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (sugar through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in 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.
3. 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 ( ½ inch) slices. Place slices, cut sides down, on a 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 ½ dozen (serving size: 1 biscotti)
CAL 97; FAT 2.2; PROTIEN 2g; CARB 17.6g; FIBER 0.4g; CHOL 22mg
Cranberry-Chocolate Chip Biscotti
2 ¾ cups unbleached all-purpose flour
1 cup sugar
½ cup dried cranberries
1/3 cup semi-sweet chocolate chips
2 teaspoons baking powder
1/8 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
3 large eggs
Cooking spray
1. Pre-heat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 5 ingredients (sugar through salt) in a large bowl. Combine vegetable 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, 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.
3. 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 ( ½ inch) slices. Place slices, cut sides down, on a 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 ½ dozen (serving size: 1 biscotti)
CAL 98 CAL; FAT 1.8; PROTIEN 2g; CARB 18.6g; FIBER 0.4g; CHOL 22mg
HINTS: If pressed for time you can stand the cookies up instead of laying them down and flipping them.
Because these cookies have most of the moisture removed they last a really long time.
I have been told these cookies make great gifts for those with loved ones in the hospital.
they are low in calories and travel extremely well.
Source: Cooking Light Magazine
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