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Nutritional Info
  • Servings Per Recipe: 21
  • Amount Per Serving
  • Calories: 101.9
  • Total Fat: 4.7 g
  • Cholesterol: 4.3 mg
  • Sodium: 73.1 mg
  • Total Carbs: 13.3 g
  • Dietary Fiber: 1.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Wholewheat "Classic" Biscotti calories by ingredient
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Wholewheat "Classic" Biscotti

Submitted by: GREENGIRL531

Introduction

Enjoy with coffee, tea, or cocoa for breakfast or a nice snack/dessert.

This recipe is adapted from the King Arthur Flour Whole Grain Baking Recipe. This version uses egg substitute, a combination of butter and applesauce, and partial sugar substitute. Feel free to use all regular ingredients as biscotti is still generally lower in fat and calories than other traditional cookies or biscuits.
Enjoy with coffee, tea, or cocoa for breakfast or a nice snack/dessert.

This recipe is adapted from the King Arthur Flour Whole Grain Baking Recipe. This version uses egg substitute, a combination of butter and applesauce, and partial sugar substitute. Feel free to use all regular ingredients as biscotti is still generally lower in fat and calories than other traditional cookies or biscuits.

Number of Servings: 21

Ingredients

    3Tbs. Unsalted Butter (If not substituting Applesauce use 6 tbs.)
    3 Tbs. Unsweetened Applesauce
    1/3 Cup Granulated Sugar
    1/3 Cup Splenda No Calorie Sweetener
    1.5 Tsp. Baking Powder
    .25 Tsp. Salt
    2 Tsp. Pure Almond Extract
    .5 Cup Egg Substitute
    1 Tbs. Anise Seeds
    2 Cups Traditional Whole Wheat Flour
    1 Tbs. Lemon Zest
    1 Cup Almond Accents Original No Salt Added, slivered

Directions

Preheat oven to 35o degrees. Lightly grease (or line with parchment) a baking sheet that is at least 16 inches long.
Beat butter and sugars in medium bowl until smooth. Beat in the baking powder, salt and almond extract. Add the flour, anise seeds, lemon zest, and almond slivers, beating gently until the dough is well mixed. It should be soft and sticky, but will hold its shape when dropped from a spoon.
Scrape the dough onto prepared baking sheet. Wet fingers and pat and smooth dough into a log about 14 inches long, 2.5 inches wide, and .75 inches thick. Make it as smooth and even as possible in order to yield the most uniform cookies.
Bake for 25 minutes and then remove it from the oven. Reduce temperature to 325 degrees. After 15 minutes, spritz log lightly with water. Let rest for 5 minutes, then use a serrated knife to cut it into crosswise slices, .75 inches thick. For longer biscotti, cut diagonally. Cut slowly and gently since the log has a tendency to crumble (Start at edge farthest from you instead of on the top and draw the knife towards you).
Arrange slices upright on the baking sheet. Return to oven and bake until the biscotti are a very light, golden brown, 30-35 minutes.
Remove and let cool on the pan.

Number of Servings: 21

Recipe submitted by SparkPeople user CKING531.






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