Black Pepper Biscotti

From EatingWell: November/December 1992 — Subscribe Now!

These savory black-pepper-and-fig-flecked biscotti are perfect for cocktail parties—just spread with softened goat cheese and serve with glasses of Sauvignon Blanc.

About 4 dozen biscotti

Active Time: 30 minutes

Total Time: 1 1/2 hours

Nutrition Profile

Diabetes appropriate | Low carbohydrate | View Complete Nutrition Guidelines»

Ingredients

2 cups all-purpose flour
2 teaspoons coarsely ground pepper
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons butter, softened
1/4 cup sugar
2 large eggs
2 large egg whites
1 cup finely chopped dried figs, chopped

Preparation

Preheat oven to 350°F. Combine flour, pepper, baking powder, baking soda and salt. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stir in figs.
Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1 1/2 inches thick. Place the logs on a prepared baking sheet and press the tops to flatten to 1/2 inch high. Bake until firm to the touch, 18 to 23 minutes. Transfer the logs to a rack to cool. Reduce the oven temperature to 300°.
Cut the logs diagonally into 1/2-inch-thick slices. Stand the slices upright on the baking sheet and bake for 30 minutes. Let cool.

Nutrition

Per biscotti: 41 calories; 1 g fat (0 g sat, 0 g mono); 10 mg cholesterol; 8 g carbohydrates; 1 g protein; 1 g fiber; 55 mg sodium; 39 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate