Saturday, December 29, 2007

Winter Spice Biscotti

Chilly winter mornings call for warm coffee, and warm coffee begs to have something dipped in it. A batch of these biscotti will do the trick! They fill the house with the most wonderful aroma, the spiced scent that I associate with the holidays. Every morning, each coffee/tea-drinking member of my family can be found dunking a couple of these slightly sweet, crunchy treats in their favorite morning sip.

You'll notice that many biscotti recipes call for butter, but mine does not- and they really don't need it. In fact, traditional biscotti recipes only use eggs, no butter, as a binder. Plus, without the addition of butter they keep a lot longer. Therefore, these twice-baked cookies are much better for you than most!

Winter Spice Biscotti
1-1/3 cups all purpose flour
2/3 cup whole wheat flour
2/3 cup granulated sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp ginger
1/8 tsp cloves
1/4 tsp salt
2 eggs and 1 egg white
1 tbsp orange juice
1 tsp vanilla extract

Preheat the oven to 300°F and line a large baking sheet with parchment paper.

In a small bowl, beat the eggs, egg white, orange juice, and vanilla together. In a large bowl, combine the flour, sugar, baking powder, spices, and salt. To this, add the egg mixture and stir until combined.

Spray your hands with cooking spray to prevent sticking, and divide the dough in half. Place each half directly onto parchment paper on baking sheet, spaced about 3 inches apart. Roll each into an 8-inch log and flatten to a 1-inch thickness. Bake for about 35 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer the logs to a cutting board and use a serrated knife to cut each into 15 (1/2-inch thick ) diagonal slices. Arrange slices evenly on the baking sheet, cut side up. Bake for about 10-15 minutes, flip each slice to the other side, and bake about another 10-15 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Yield: 30 biscotti
53 calories per biscotti



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