Ginger-Orange Biscotti

http://www.eatingwell.com/recipes/ginger_orange_biscotti.html

From EatingWell:  November/December 1998, The EatingWell Diabetes Cookbook (2005)

Authentic biscotti are low in fat and easy to make. To achieve the characteristic crisp texture, they are “twice-cooked,” first as a log, then again as slices. These fragrant spiced biscotti are excellent dipped in a steaming cup of tea or coffee.

About 54 biscotti | Active Time: 35 minutes | Total Time: 1 hour 10 minutes

Ingredients

Preparation

  1. Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda), cornmeal, ginger, baking powder, baking soda and salt in a medium bowl. Whisk eggs, egg whites, orange zest and orange juice in a large bowl until blended. Stir in the dry ingredients with a wooden spoon until just combined.
  3. Divide the dough in half. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Place the logs side by side on the prepared baking sheet
  4. Bake until firm, 20 to 25 minutes. Cool on the pan on a wire rack. Reduce oven temperature to 300°.
  5. Slice the logs on the diagonal into cookies 1/2 inch thick. Arrange, cut-side down, on 2 ungreased baking sheets. Bake until golden brown and crisp, 15 to 20 minutes. (Rotate the baking sheets if necessary to ensure even browning.) Transfer the biscotti to a wire rack to cool.

Nutrition

Per biscotti : 34 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 8 mg Cholesterol; 8 g Carbohydrates; 1 g Protein; 0 g Fiber; 34 mg Sodium; 9 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Nutrition Note: Per biscotti with Splenda: 0 Carbohydrate Servings; 28 calories; 5 g carbohydrate.

Tips & Notes