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
3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup sugar, or 1/2 cup Splenda Sugar Blend for Baking
1/2 cup cornmeal
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 large egg whites
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
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.
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
Bake until firm, 20 to 25 minutes. Cool on the pan on a wire rack. Reduce oven temperature to 300°.
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.
Per biscotti :
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
Make Ahead Tip: Store in an airtight container for up to 2 weeks.