(The ad below will not display on your printed page)
1 h 10 m
“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.”
¾ cup whole-wheat pastry flour
¾ cup all-purpose flour
1 cup sugar, or ½ cup Splenda Sugar Blend for Baking
½ cup cornmeal
2 teaspoons ground ginger
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
2 large eggs
2 large egg whites
2 teaspoons freshly grated orange zest
1 tablespoon orange juice
1Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
2Whisk 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.
3Divide the dough in half. With dampened hands, form each piece into a 14-by-1½-inch log. Place the logs side by side on the prepared baking sheet
4Bake until firm, 20 to 25 minutes. Cool on the pan on a wire rack. Reduce oven temperature to 300 degrees .
5Slice the logs on the diagonal into cookies ½ 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.
Make Ahead Tip: Store in an airtight container for up to 2 weeks.