Biscotti - Low cal + low fat
Nutritional Info
- Servings Per Recipe: 22
- Amount Per Serving
- Calories: 61.0
- Total Fat: 2.0 g
- Cholesterol: 14.9 mg
- Sodium: 37.6 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 0.2 g
- Protein: 1.5 g
View full nutritional breakdown of Biscotti - Low cal + low fat calories by ingredient
Introduction
These classic twice baked cookies can be made in a variety of ways - you can add pecans, walnuts or almonds, you can add dried apricots, cherries or blueberries....anything is possible!This recipe is a lower fat alternative - there are only 60 calories per cookie!
These classic twice baked cookies can be made in a variety of ways - you can add pecans, walnuts or almonds, you can add dried apricots, cherries or blueberries....anything is possible!
This recipe is a lower fat alternative - there are only 60 calories per cookie!
Number of Servings: 22
Ingredients
Directions
Method.
Pre heat oven to 350F
Combine The flours, sugar and baking powder.
Add the eggs, milk, oil, honey and almond extract and mix well.
Add the almonds etc.
Mix until the dough is well blended
Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.
Lift the wrap and transfer the dough to a non stick baking sheet.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
When cool, you can dust with powdered sugar (or not!)
They keep well in an airtight container and are delicious with a cup of coffee!
Serving Size: Makes 22
Number of Servings: 22
Recipe submitted by SparkPeople user STEPHANIEP10.
Pre heat oven to 350F
Combine The flours, sugar and baking powder.
Add the eggs, milk, oil, honey and almond extract and mix well.
Add the almonds etc.
Mix until the dough is well blended
Put the dough on a long sheet of plastic wrap and shape into a flat log about 12" long, 3" wide and 1" thick. You will need the plastic cos the dough is rather sticky.
Lift the wrap and transfer the dough to a non stick baking sheet.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
Bake for about 20-30 mins until lightly browned.
Remove from the oven, put onto another baking sheet or a cutting board and leave for a few minutes to cool slightly.
Cut crosswise on the diagonal using a serrated knife and cut slices of about 1/2" thick.
Put the slices back on the baking dish, cut side down and bake for another 15-20 mins or until crisp.
When cool, you can dust with powdered sugar (or not!)
They keep well in an airtight container and are delicious with a cup of coffee!
Serving Size: Makes 22
Number of Servings: 22
Recipe submitted by SparkPeople user STEPHANIEP10.
Member Ratings For This Recipe
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