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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.

Source: EatingWell Magazine, November/December 1998


Recipe Summary test

1 hr 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees 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 degrees .

  • 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.


Make Ahead Tip: Store in an airtight container for up to 2 weeks.

Nutrition Facts

35 calories; protein 0.9g; carbohydrates 7.6g; dietary fiber 0.2g; sugars 3.8g; fat 0.3g; saturated fat 0.1g; cholesterol 6.9mg; vitamin a iu 11IU; vitamin c 0.2mg; folate 1mcg; calcium 5.8mg; iron 0.2mg; magnesium 0.4mg; potassium 9.2mg; sodium 34.5mg.

1/2 other carbohydrate