biscotti recipes

Lemon Biscotti with Sour Lemon DrizzleCooking Light Magazine: November 1, 2000Healthy Units: 2Servings: 30Posted by: sweetbear75June 12, 2003

2 3/4 cups all-purpose flour1 cup sugar2 teaspoons baking powder1 tablespoon grated lemon rind2 tablespoons fresh lemon juice, divided1 tablespoon lemon extract1 tablespoon vegetable oil3 large eggsCooking spray2/3 cup powdered sugar

Preheat oven to 350°F. Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour, sugar, and baking powder in a large bowl. Combine rind, 1 tablespoon lemon juice, extract, oil, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 to 8 times.

Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350°F for 30 minutes. Remove the rolls from baking sheet; cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°F; bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Combine 1 tablespoon lemon juice and powdered sugar, and drizzle over the biscotti.

Hints: dough is really sticky, so use a good heaping of flour for the kneading. Takes about 1.5 hours from start to finish.

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Cranberry Pistachio BiscottiAdapted from allrecipes.comHU: 1Servings: 36Posted by: Annieb9148Date: 7/14/03Comments: If you use regular sugar and eggs, each Biscotti is around 95 calories. I have made them both ways, and they are just as good either way.

1/4 cup olive oil 3/4 cup Splenda No Calorie Sweetener 2 tsp vanilla extract 1/2 tsp almond extract 1/2 cup fat-free egg substitute 1 3/4 cup all-purpose flour 1/4 tsp table salt 1 tsp baking powder 1/2 cup dried cranberries 1 1/2 cup Lance Long Tube Pistachios

Preheat the oven to 300 degrees F (150 degrees C).

In a large bowl, mix together oil and sugar until well blended. Mix in the vanilla and almond extracts, then beat in the eggs. Combine flour, salt, and baking powder; gradually stir into egg mixture. Mix in cranberries and nuts by hand.

Divide dough in half. Form two logs (12x2 inches) on a cookie sheet that has been lined with parchment paper. Dough may be sticky; wet hands with cool water to handle dough more easily.

Bake for 35 minutes in the preheated oven, or until logs are light brown. Remove from oven, and set aside to cool for 10 minutes. Reduce oven heat to 275 degrees F (135 degrees C).

Cut logs on diagonal into 1/2 inch thick slices. Lay on sides on parchment covered cookie sheet. Bake approximately 8 to 10 minutes, or until dry; cool.

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Banana-Pecan BiscottiHealthy Units: 2 per servingYield: 24 servings (size: 1 Biscotti)Posted by: sedick1 (Stacey)Posted on: July 25,2003Source: www.cookinglight.comComments: I added about 1 teaspoon of cinnamon also. These turned out a bit soft for me, but are a nice accompaniment to coffee or tea.

1-3/4 cups all-purpose flour1/2 cup sugar1 teaspoon baking powder1/4 teaspoon salt1/3 cup mashed very ripe banana (about 1 banana)1 tablespoon vegetable oil1 teaspoon vanilla extract1 large egg1/3 cup chopped pecans, toastedCooking spray

Preheat oven to 350.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, sugar, baking powder, and salt.

Combine banana, oil, vanilla, and egg in a medium bowl; stir in flour mixture and pecans (dough will be sticky).

Turn dough out onto a lightly floured surface; shape dough into 2 (8-inch-long) rolls with floured hands. Place rolls on a baking sheet coated with cooking spray; flatten to 1/2-inch thickness.

Bake at 350 for 23 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 12 (1/2-inch) slices. Place slices, cut sides down, on baking sheet.

Reduce oven temperature to 250; bake 15 minutes.

Turn cookies over; bake an additional 15 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks.

NUTRITIONAL INFO:CALORIES 72 FAT 2g FIBER 0.4g

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Cranberry-Chocolate Chip Biscotti www.cookinglight.com Healthy Units 2 per Biscotti 2 dozen Posted by Lesley(LMaybloom)11/24/03

2 3/4 cups all-purpose flour 1 cup sugar 1/2 cup dried cranberries 1/3 cup semisweet chocolate chips 2 teaspoons baking powder 1/8 teaspoon salt 1 tablespoon vegetable oil 1 teaspoon almond extract 1 teaspoon vanilla extract 3 large eggs Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Yield: 2 1/2 dozen (serving size: 1 Biscotti)

NUTRITION PER SERVING CALORIES 98 (17% from fat); FAT 1.8g (sat 0.7g, mono 0.6g, poly 0.4g); PROTEIN 2g; CARB 18.6g; FIBER 0.4g; CHOL 22mg; IRON 0.7mg; SODIUM 50mg; CALC 24mg;

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Excellent Almond BiscottiSource:unknown Healthy Units (WW Points) 1 pt per Biscotti Servings About 2 dozen Posted by tmaruhn Date 12/15/03

2 cups all-purpose flour 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 cup granulated sugar 2 whole eggs -- at room temperature 2 egg whites -- at room temperature 1 tablespoon almond extract 1 teaspoon almond extract 1/4 cup toasted almonds -- chopped


Line a baking sheet with parchment paper, or spray with nonstick cooking spray.

In medium bowl, sift together flour, baking powder, salt and baking soda.

In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well-blended, 1 minute.

Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, and beat just to combine.

Divide dough into 2 pieces, smoothing each into a 12 x 2 " strip on the baking sheet.

Bake until firm and light golden, 15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on.

Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends. ((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes. Let cool completely on wire rack.

Store in airtight container at room temperature for up to several days.

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Apricot Pistachio Biscotti Source: WW Simply Delicious (page 212) Points per serving: 1 Servings: 36 (2 Biscotti per serving) Posted by: tessa3(Linda)

2 1/4 C all-purpose flour 1/2 C shelled pistachio nuts, chopped 1/2 C chopped dried apricots 2 tsp baking powder 1/2 tsp ground ginger 1/4 tsp salt 2 large eggs 6 Tbs. apricot nectar or orange juice 1/2 tsp vanilla extract

Preheat oven to 350. Spray 2 baking sheets with nonstick cooking spray.

Combine the flour, pistachios, apricots, baking powder, ginger and salt in a large bowl. Whisk the sugar, eggs, nectar, and vanilla in a medium bowl until frothy. Add the sugar mixture to the flour mixture; stir just until blended.

Gather the dough with lightly floured hands and transfer to a lightly floured surface. Divide the dough in two and work each into a 1 3/4 x 15-inch log about 1 inch high. Transfer the logs to the baking sheets and pat down until about 3/4 inch high and 2 inches wide.

Bake the logs until firm to the touch, 20-25 minutes. Transfer to a cutting board and let cook 5-7 minutes. With a serrated knife, cut into 1/4 inch thick slices, making 72 Biscotti. Lay the slices in a single layer on the baking sheets.

Reduce the oven temperature to 300. Bake the Biscotti 10 minutes, then turn over and bake until very dry to the touch and slightly crisp, about 10 minutes longer. Transfer the Biscotti to a rack and cool completely.

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Almond Biscotti Source: Secrets of Fat Free Baking by Sandra Woodruff Healthy Units: 1 Servings : 24 Posted by : thinmeplease (Diane) Date : Dec. 15, 2003

1 cup unbleached flour 1 cup whole wheat flour 2/3 cup sugar 2 teaspoons baking powder 4 tablespoons reduced fat margarine or light butter 3 egg whites 1 teaspoon vanilla extract 1 teaspoon almond extract 1/4 cup finely chopped almonds

Combine the flours, sugar and baking powder, and stir to mix well. Use a pastry cutter to cut in the margarine until the mixture resembles coarse meal. Stir in the egg whites and the vanilla and almond extracts. Fold in the almonds.

Turn the dough onto a lightly floured surface, and shape into two 9x2-inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350º for about 25 minutes, or until lightly browned.

Cool the logs at room temperature for 10 minutes. Then use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices.

Place the slices on an ungreased baking sheet in a single layer, cut side down. bake at 350º for 18 to 20 minutes, or until dry and crisp, turning the slices over after 10 minutes.

Transfer the biscotti to wire racks, and cool completely. Serve immediately or store in an airtight container.

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Cranberry-Pistachio Biscotti

2 1/4 cups all-purpose flour1/2 tsp. baking powder1/2 tsp. Baking soda1/4 tsp. Salt3 large eggs1 cup sugar1 1/2 tsp. vanilla extract1 1/4 cups unsalted pistachios, chopped (about 5 1/2 oz.)3/4 cup dried cranberries, chopped

Preheat oven to 300. Grease and flour a large baking sheet. In a large bowl, whisk together flour, baking powder, baking soda and salt. In a medium bowl, beat eggs and sugar together until blended. Beat in vanilla. Add egg mixture to flour mixture; stir until blended. Stir in pistachios and cranberries. Spoon dough onto baking sheet, forming two 13" x 2 1/4" strips, placing them 3 1/2" apart. With wet fingertips, smooth tops and sides of the strips. Bake 40 minutes or until golden and firm to the touch. Set baking sheet on a wire rack to cool for 5 minutes. Reduce oven temperature to 275. Using a sharp serrated knife, cut each strip on the diagonal into 1/2" slices. Stand slices 1/2" apart on baking sheet. Bake for 20 to 25 minutes until lightly toasted. Cool baking sheet completely on wire rack.

Makes about 4 dozen cookies.

Mary Engelbreit's Cookies Cookbook

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Cappuccino Biscotti

Source: Cooking Light March, 1995 HU: 1.5 Servings: 30 Posted by: Emily (EJWyatt) December 14, 2004

2 cups all-purpose flour 1 cup sugar 1/3 cup chopped walnuts 1/4 cup unsweetened cocoa 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 2 teaspoons instant coffee granules 2 teaspoons hot water 1 teaspoon vanilla extract 2 eggs 1 egg white Vegetable cooking spray

Combine first 8 ingredients in a large bowl. Combine coffee granules and hot water in a small bowl. Stir in vanilla and next two ingredients, and add to flour mixture, stirring until well blended.

Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 325° for 30 minutes. Remove the roll from the baking sheet to a wire rack, and let cool for 10 minutes. Cut the roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Bake for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from the baking sheet, and let cool completely on wire rack.

Yield: 2 1/2 dozen (serving size: 1 cookie)

CALORIES 75 (16% from fat); FAT 1.3g (sat fat 0.2g, mono fat 0.4g, poly fat 0.6g); PROTEIN 2g; CARBOHYDRATE 13.7g; FIBER 0.3g; CHOLESTEROL 15mg; IRON 0.6mg; SODIUM 67mg; CALCIUM 10mg;

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Cinnamon Biscotti

Source: Cooking Light May, 1997 HU: 2 Servings: 24 Posted by: Emily (EJWyatt) December 14, 2004

2 1/2 cups all-purpose flour 3/4 cup sugar 1 1/2 teaspoons baking powder 1 1/2 teaspoons ground cinnamon 1/4 teaspoon salt 3 large eggs 2 tablespoons stick margarine, melted 2 teaspoons vanilla extract Cooking spray 2 tablespoons sugar 1/2 teaspoon ground cinnamon


Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.

Turn dough out onto a lightly floured surface; knead lightly 10 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon; sprinkle over dough. Bake at 325° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices. Place, cut sides down, on a baking sheet. Bake at 325° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on a wire rack.

Yield: 24 Biscotti

CALORIES 96 (17% from fat); FAT 1.8g (sat fat 0.4g, mono fat 0.7g, poly fat 0.4g); PROTEIN 2.2g; CARBOHYDRATE 17.6g; FIBER 0.4g; CHOLESTEROL 28mg; IRON 0.8mg; SODIUM 44mg; CALCIUM 25mg;

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White Chocolate-Cashew Coffee Biscotti Source: Cooking Light December 2004 HU: 2 Servings: 42 Yield: 3 1/2 dozen (serving size: 1 biscotto) Posted by: Emily (EJWyatt) December 14, 2004 Posted by: Kate (KateWD) Date posted: December 21, 2004

CL Notes: A drizzle of white chocolate lends these Biscotti holiday flair. For contrast, melt semisweet chocolate to drizzle over half the batch.

1/2 cup granulated sugar 1/2 cup packed brown sugar 2 tablespoons butter, softened 1 teaspoon vanilla extract 2 large eggs 1 large egg white 2 1/2 cups all-purpose flour 1/4 cup instant coffee granules 3 tablespoons unsweetened cocoa

1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 1/8 teaspoon ground nutmeg 3/4 cup dry-roasted cashews, coarsely chopped Cooking spray 1 tablespoon granulated sugar 3 ounces premium white chocolate, chopped


Place first 6 ingredients in a large bowl, and beat with a mixer at medium speed until well blended.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the cashews. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half. Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar.

Bake at 350° for 22 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack.

Place chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over Biscotti.

CALORIES 83 (30% from fat); FAT 2.8g (sat fat 1.1g, mono fat 0.9g, poly fat 0.3g); PROTEIN 1.8g; CARBOHYDRATE 13g; FIBER 0.4g; CHOLESTEROL 12mg; IRON 0.7mg; SODIUM 56mg; CALCIUM 13mg

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Milk Chocolate Biscotti Source: www.nickmalgieri.com Healthy Units: 2 per biscotti Servings: 5 dozen Posted by: diAne Date: January 10, 2005

My Notes: A low point chocolate fix. I didn't have 5 dozen; but even at 2 points per biscotti, I'm a happy camper!

1 cup sugar 1 1/2 cups chopped skinned hazelnuts or walnuts (I used walnuts) 1/2 cup alkalized (Dutch process) cocoa powder 8 ounces milk chocolate, cut into 1/4-inch pieces (I used a 6 oz. bar) 2 cups all-purpose flour 2 teaspoons baking powder 1 pinch of salt 4 large eggs 1 teaspoon vanilla extract

Set a rack in the middle level of the oven and preheat to 325 degrees. Cover 2 large cookie sheets or jelly roll pans with parchment or foil and set aside.

Place the sugar, nuts, cocoa, and milk chocolate in the food processor and pulse until finely ground.

Mix the flour, baking powder, and salt and sift into a mixing bowl. Stir in the ground mixture.

Whisk the eggs and vanilla and stir into the flour mixture to form a dough.

On a lightly floured surface, press dough together. Divide dough in half and roll each half into a log the length of the pans you are using (14 to 18 inches). Place each log on a pan and flatten slightly. (If the dough is very soft, use a spatula to transfer it to the pan.) Bake until well risen and firm, about 30 minutes. Cool the logs on the pans.

After the logs have cooled, detach from paper and slice them about 1/2-inch thick with a sharp serrated knife. Place back on paper-lined pans, cut side down, and bake again until dry and crisp, about 20 minutes. Cool on pans and store in a tin or plastic container with a tight-fitting lid.

Per Serving (excluding unknown items): 52 Calories; 1g Fat (25.4% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 25mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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Savory Two-Cheese Biscotti Source: Cooking Light March 2005 HUs: 2 Serves: 24 Posted by: Kate (KateWD) March 2, 2005 These have a great cheese flavor and are the perfect texture for dunking into soups or chili, firm, yet not crumbly. I subbed whole wheat pastry flour for the all-purpose flour to up the fiber.

2 3/4 cups all-purpose flour 3/4 cup (3 ounces) shredded extra sharp cheddar cheese 1/2 cup (2 ounces) grated fresh Parmesan cheese 2 teaspoons baking powder 3/4 teaspoon salt 1/4 teaspoon ground red pepper 1/4 cup fat-free milk 2 teaspoons olive oil 3 large eggs Cooking spray

Preheat oven to 350°. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper) in a large bowl. Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to flour mixture, stirring until well blended (dough will be dry and crumbly). Turn out onto a lightly floured surface; knead 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls, 6 inches apart, on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350° for 30 minutes. Remove from baking sheet; cool 10 minutes on wire rack. Reduce oven temperature to 325°.

Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 325° for 10 minutes. Turn biscotti over; bake an additional 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Yield: 2 dozen (serving size: 1 biscotto)

CALORIES 83 (30% from fat); FAT 2.8g (sat fat 1.5g, mono fat 0.5g, poly fat 0.1g); PROTEIN 3.9g; CARBOHYDRATE 10.8g; FIBER 0.4g; CHOLESTEROL 32mg; IRON 0.8mg; SODIUM 160mg; CALCIUM 80mg

Cooking Light, MARCH 2005

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Coconut BiscottiSource: Cooking Light, April 2005Healthy Units: 2 (1.5 with my changes)Servings: 20Posted by: ejwyatt (Emily) Date: March 27, 2005

CL Notes: Standing the cookies eliminates the traditional step of flipping them halfway through baking. Chocolate lovers can stir 1/2 cup mini chocolate chips into the batter or dip half of each cookie into melted chocolate.

1 1/2 cups all-purpose flour3/4 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon baking soda1/8 teaspoon grated whole nutmeg3/4 cup sugar (I used 1/2 cup Splenda and 1/4 cup sugar)1 teaspoon vanilla extract2 large eggs1 cup flaked sweetened coconut


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick. Add flour mixture and coconut; stir to combine (dough will be very sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or 8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for 40 minutes or until roll is golden brown. Cool for 5 minutes on a wire rack.

Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright on baking sheet. Bake 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Yield: 20 cookies (serving size: 1 biscotto)

CALORIES 90 (25% from fat); FAT 2.5g (sat fat 2.2g, mono fat 0.2g, poly fat 0.1g); PROTEIN 1.8g; CARBOHYDRATE 15.3g; FIBER 0.6g; CHOLESTEROL 21mg; IRON 0.5mg; SODIUM 87mg; CALCIUM 13mg;

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Coffee-Hazelnut BiscottiSource: Cooking Light August, 2002HU: 0.5 Servings: 60Posted by: Emily (EJWyatt) August 22, 2005CL Notes: This recipe goes with Coffee-Hazelnut Parfaits My Notes: I made 2 1/2 dozen regular size biscotti, rather than the mini ones. Mine were 1.5 points each at the larger size, including my Splenda substitution.Cooking Light, JULY 19992 tablespoons Frangelico (hazelnut-flavored liqueur)2 tablespoons unsweetened cocoa1 teaspoon instant espresso or 2 teaspoons instant coffee granules1 teaspoon vegetable oil2 large egg whites1 large egg1 1/3 cups all-purpose flour

1/2 cup whole-wheat flour1/2 cup granulated sugar (I used Splenda)1/2 cup packed brown sugar1/2 cup coarsely chopped toasted hazelnuts, divided1 teaspoon baking soda1/8 teaspoon salt2 teaspoons ground coffee beansCooking spray


Place liqueur in a small bowl. Microwave at HIGH 10 seconds. Stir in cocoa and espresso until smooth. Add oil, egg whites, and egg, stirring with a whisk until blended.

Lightly spoon flours into dry measuring cups; level with a knife. Place flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food processor; process until hazelnuts are ground. Add ground coffee; pulse 2 times or until blended. With processor on, slowly add liqueur mixture through food chute; process until dough forms a ball. Add 6 tablespoons hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn dough out onto a floured surface; knead lightly 4 to 5 times. Divide dough into 3 equal portions, shaping each portion into a 10-inch-long roll. Place rolls 3 inches apart on a large baking sheet coated with cooking spray. Bake at 300° for 28 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut sides down, on baking sheets. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheets; cool completely on wire racks.

Note: To toast hazelnuts, place on a baking sheet and bake at 350º for 15 minutes, stirring once. Turn nuts out onto a towel. Roll up towel and rub off skins. Chop nuts.


CALORIES 38(24% from fat); FAT 1g (sat 0.1g,mono 0.6g, poly 0.1g); PROTEIN 0.8g; CHOLESTEROL 4mg; CALCIUM 5mg; SODIUM 30mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 6.9g

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Banana Bread Biscotti

Source: CLBB posted by Zackzboo (from “One Smart Cookie”) HUs: 1 Serves: 24 Posted by: Kate (KateWD) September 12, 2005

I loved the combination of banana, chocolate and nuts in this biscotti. The recipe suggests adding 1/2 cup of chocolate chips in addition to the 1/2 cup of nuts, but I thought that would be too much, 1/4 cup of each seemed to be the perfect amount. HUs were figured with my changes in parentheses.

1 3/4 cups flour (I used WW pastry flour) 1/2 cup sugar (I used splenda) 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup mashed ripe banana 1 T canola oil (I used ff plain yogurt) 1 large egg 1 teaspoon vanilla 1/2 chopped walnuts or pecans (I used 1/4 cup pecans and 1/4 min chocolate chips)

Preheat oven to 350 degrees.

In a medium bowl, combine flour, sugar, baking powder and salt; set aside.

In a large bowl, combine banana, oil, egg and vanilla, and mix until well blended. Add the flour mixture and walnuts to the banana mixture and stir just until combined. If the mixture seems dry, use your hands to mix.

Turn the dough out onto a lightly floured surface, divide in half and shape each piece into an 8-inch log. Place the logs 2-3 inches apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is about 3 inches wide.

Bake for 30-35 minutes, until firm and cracked on top. Transfer to wire rack to cool for 15 minutes. Reduce oven temp to 275 degrees.

Place logs on a cutting board, trim the ends and cut each diagonally into 1/2" to 3/4" thick slices. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes. Transfer to a wire rack and cool.

NOTES: Banana Chocolate Chip Biscotti: Add 1/2 cup chocolate chips along with the walnuts.

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Cashew-and-Golden Raisin Biscotti Source: Cooking Light, APRIL 2001 HUs: 2 Servings: 24 Posted by: CJMartin717 (Cindy) 10/16/05

"The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a great not-too-sweet snack or dessert."

Cindy's note: The dough is VERY sticky, so be sure to flour the surface well. I got about 30 biscotti; some a little wider than 1/2-inch; however, there was no significant points change. IF you reduce the cashews to 1/2 cup and get a yield of 32 biscotti - the HUs drop to 1.5 per biscotti.

1 2/3 cups all-purpose flour 3/4 teaspoon baking powder 1/2 teaspoon grated whole nutmeg 1/4 teaspoon baking soda 1/4 teaspoon ground mace 3/4 cup sugar 2 teaspoons vanilla extract 2 large eggs 3/4 cup chopped dry-roasted cashews 3/4 cup golden raisins Cooking spray

Preheat oven to 300°. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.

Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.


NUTRITION PER SERVING: CALORIES 102(23% from fat); FAT 2.6g (sat 0.6g,mono 1.4g,poly 0.5g); PROTEIN 2.2g; CHOLESTEROL 18mg; CALCIUM 14mg; SODIUM 52mg; FIBER 0.7g; IRON 0.8mg; CARBOHYDRATE 18g

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Cranberry Apricot Biscotti with Almonds Healthy Cooking Magazine December 2005 HU: 2Servings:32 Posted by: Tracy Elliff Date: 11/2/05

2 cups flour 1/2 cup cornmeal 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon orange zest 2 eggs 2 egg whites 1 teaspoon vanilla extract 1 teaspoon almond extract 1/2 cup chopped almonds 1/2 cup dried cranberries 1/2 cup dried apricots, diced

Preheat oven to 325 degrees. Spray a baking sheet with non-stick spray.

Combine first six ingredients in bowl of an electric mixer. Add remaining ingredients and beat until dough is sticky.

Scrape dough onto a floured pastry board. Knead lightly until dough is just slightly sticky but manageable.

Make two logs 12 inches long by 2 inches wide.

Bake 30 to 35 minutes until golden brown.

Remove from oven , let cool 10 minutes on wire racks. Place logs on cutting board and cut into 3/4 inch slices.

Return to baking sheet and bake for 5 minutes on each side. Remove and transfer to wire racks. Let cool.

Store in airtight containers. Can also be frozen.

85 Calories; 2g Fat (17.0% calories from fat); 2g Protein; 16g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 64mg Sodium.

18

Lemon-Ginger Biscotti

Cooking Light, DECEMBER 2003 HU: 1.5 Servings: 30 (serving size: 1 biscotto) Yield=2.5 dozenPosted by: CJMartin717 (Cindy) 12/16/05

2 1/2 cups all-purpose flour 1 cup sugar 1 teaspoon baking soda 1/2 teaspoon ground ginger 1/4 teaspoon salt 1/4 cup finely chopped crystallized ginger 2 tablespoons grated lemon rind 1 tablespoon fresh lemon juice 3 large eggs Cooking spray 1 tablespoon water 1 large egg white 1 tablespoon sugar


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the next 4 ingredients (flour through salt) in a large bowl, stirring with a whisk. Stir in crystallized ginger.

Combine rind, juice, and whole eggs; add to flour mixture, stirring until well blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times.

Divide dough in half. Shape each portion into a 9-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1-inch thickness. Combine water and egg white, and brush over rolls. Sprinkle rolls evenly with 1 tablespoon sugar.

Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (3/4-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325°; bake 20 minutes (cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack. NUTRITION PER SERVING CALORIES 77(7% from fat); FAT 0.6g (sat 0.2g,mono 0.2g,poly 0.1g); PROTEIN 1.8g; CHOLESTEROL 21mg; CALCIUM 6mg; SODIUM 70mg; FIBER 0.3g; IRON 0.6mg; CARBOHYDRATE 16.1g

19

Orange-Infused Cherry-Almond Biscotti

Source: Cooking Light, January 2006 HU: 1.5 Servings: 40 (serving size- 1 Biscotti)Posted by: ejwyatt (Emily) Date: February 5, 2006

CL Notes: You can make these cookies up to a week ahead and store them at room temperature in an airtight container. When buying dried cherries, look for those without added sugar. Serve with coffee or tea. Em’s Notes: The points are the same with or without my ingredient changes.

1-3/4 cups all-purpose flour (about 7-1/2 ounces) 1 cup whole wheat pastry flour (about 5-1/8 ounces) 1 cup sugar (I used 1/2 Splenda) 2 teaspoons baking powder 3/4 teaspoon salt 1 tablespoon grated orange rind 2 tablespoons melted butter (I used light

butter) 1 tablespoon fresh orange juice 1/2 teaspoon almond extract 3 large eggs 3/4 cup dried sweet cherries, chopped 3/4 cup slivered almonds, toasted and chopped Cooking spray (optional)


Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, and salt in a large bowl; stir with a whisk. Combine rind, butter, juice, almond extract, and eggs in a bowl; stir with a whisk. Add egg mixture to flour mixture; stir until a soft dough forms. Stir in cherries and almonds. Turn dough out onto a lightly floured surface; knead lightly 8 times. Divide dough in half. Shape each portion into an 11-inch-long roll. Place rolls 4 inches apart on a baking sheet coated with cooking spray or lined with parchment paper.

Bake at 350° for 25 minutes or until golden. Remove the rolls from pan, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 20 (1/2-inch) slices. Carefully stand slices upright on baking sheet.

Reduce oven temperature to 325°.

Bake biscotti for 20 minutes or until almost firm (biscotti will be slightly soft in center but will continue to harden as they cool). Remove from baking sheet; cool completely on a wire rack.

CALORIES 83(23% from fat); FAT 2.1g (sat 0.5g,mono 1g,poly 0.4g); PROTEIN 2g; CHOLESTEROL 17mg; CALCIUM 26mg; SODIUM 79mg; FIBER 1.1g; IRON 0.6mg; CARBOHYDRATE 14.3g

20

Date Hazelnut Chocolate Biscotti

Source: "Moosewood Restaurant Book of Desserts" HU: 1.3 Servings: 42 Posted by: CJMartin717 (Cindy) March 12, 2006 Reviewers comments: I replaced half of sugar with Splenda, 1/2 cup of flour with whole wheat flour, and decreased both dates and chocolate chips from 1/2 cup each to 1/3 cup each. I also got 42 biscotti and the recipe yield stated 24 which would be 96 calories, 4 g fat, 1 g fiber = 2 HUs each.

1/2 cup hazelnuts 1/4 cup light butter -- room temperature 1/3 cup sugar 1/3 cup Splenda 2 large eggs 1 tablespoon brandy 1 teaspoon vanilla extract

1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups unbleached flour 1/2 cup whole wheat flour 1/3 cup chopped pitted dates 1/3 cup semisweet chocolate chips

Preheat the oven to 325°F.

Spread the hazelnuts on a baking sheet and toast in the oven for about 10 minutes, until fragrant. Allow the nuts to cool for a few minutes and then rub them in a dry towel to remove most of the skins. Coarsely chop and set aside.

Turn the oven up to 350°F and lightly coat a baking sheet with nonstick cooking spray.

Cream the butter, sugar, and Splenda until light and blended. Beat in the eggs, brandy, and vanilla. Sift in the baking powder, salt, and flours and mix well. Stir in the chopped nuts, dates and chocolate chips. Using lightly floured hands, form the dough into 2 logs about 3 inches in diameter. Pat the logs to an even thickness.

Bake 30-35 minutes or until logs are set and firm. Cool on a rack for 10 minutes. Reduce oven temperature to 325°F. Using a sharp knife and cutting on the diagonal, slice the logs into pieces about 1/2-inch thick. Place cut side down on the baking sheet and bake for another 25-30 minutes until firm and lightly browned.

Store in an airtight container.

Per Serving: 55 Calories; 2g Fat (35.4% calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 11mg Cholesterol; 47mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Almond Biscotti II

Source: Cooking Light Lose Weight Cookbook Healthy Units: 1.6 as written Servings: Recipe says 2-1/2 dozen, I got 3-1/2 dozen decent sized biscotti Posted by Tracy (Nikkie1t) April 5, 2006

My comments: These might be my new favorite. I increased the almond extract, added vanilla, and also added some mini chocolate chips. The points are calculated w/o the added chocolate chips.

2 eggs 1 egg white 1/4 cup sugar 1/4 teaspoon almond extract (I used 1 teaspoon almond extract and 1 teaspoon vanilla) 2-1/3 cups all-purpose flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup sugar 1/4 cup chocolate wafer crumbs 1 (2-oz) package slivered almonds, coarsely chopped and toasted

Beat eggs and egg white at high speed of an electric mixer 3 minutes. Gradually add 1/4 cup sugar, beating at high speed. Add almond (and vanilla) extract, and beat 2 additional minutes.

Combine flour and next 4 ingredients in a medium bowl, stirring well; stir in almonds. Slowly add egg mixture to flour mixture, stirring until dry ingredients are moistened (dough will be stiff).

Turn dough out onto lightly floured surface, and knead lightly 7 or 8 times. Divide dough in half; shape each half into an 8 inch log. Place logs, 4 inches apart, on a baking sheet covered with cooking spray. Bake at 350 degrees for 40 minutes (mine only took 30 minutes). Remove from oven, and let cool 15 minutes.

Using a serrated knife, cut each log diagonally into 15 (1/2 inch thick) slices; place slices, cut side down, on baking sheet. Reduce oven temperature to 300 degrees and bake 23 minutes. Cookies will be slightly soft in center but will harden as they cool. Remove from baking sheet, and let cool completely on wire racks. Yield: 2-1/2 dozen (I got 3-1/2 dozen).

Per cookie: 75 calories, 1.6 g. fat, 2.0 g. protein, 13.3 g. carbohydrates, 15 mg. cholesterol, 60 mg. Sodium

22

Tuscan Almond Biscotti

Source: Cooking Light, August 2006 Healthy Units: 2 Core: No Servings: 24 (serving size: 1 biscotti)Posted by: ejwyatt (Emily) Date: August 29, 2006

CL Notes: These crunchy, light cookies are a specialty of Prato, a city in Tuscany, where they are called cantucci. They are typically served with a glass of vin santo, a sweet dessert wine, at meal's end. The biscotti keep in airtight tins for up to a week. Em’s Notes: I was not going to post this recipe because we have a couple of almond biscotti in the comp already. I really liked these and this is the almond biscotti recipe that I will be using going forward, so I changed my mind. I made some changes to the recipe, but they did not change the point value.

1 3/4 cups all-purpose flour (about 7 3/4 ounces) [I used 1 C white flour and 3/4 C whole wheat pastry flour] 1 cup sugar [I used 1/2 C sugar and 1/2 C Splenda] 1 teaspoon baking powder 1/4 teaspoon salt 1 cup whole almonds, toasted 2 large eggs 1/2 teaspoon almond extract Cooking spray


Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl. Place almonds in a food processor; pulse 10 times. Stir nuts into flour mixture.

Combine eggs and extract, stirring well with a whisk. Add egg mixture to flour mixture, stirring just until blended (dough will be crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough into 2 equal portions. Shape each portion into a 6-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 375° for 25 minutes or until lightly browned. Cool for 5 minutes on a wire rack.

Cut each roll crosswise into 12 (1/2-inch) slices. Stand slices upright on baking sheet. Bake 14 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet, and cool completely on a wire rack.

CALORIES 102(30% from fat); FAT 3.4g (sat 0.4g,mono 2.1g, poly 0.8g); PROTEIN 2.7g; CHOLESTEROL 18mg; CALCIUM 28mg; SODIUM 51mg; FIBER 0.9g; IRON 0.8mg; CARBOHYDRATE 15.7g

23

Ginger-Chocolate Chip Biscotti

Source: Cooking Light, NOVEMBER 1998 HU: 1 (adjusted recipe) to 1.4 (original recipe)Servings: 44 Yield: 3 dozen (I got 44 rather than 36)Posted by: CJMartin717 (Cindy) Date: 10-1-06 Cindy's Comments: My former neighbor said these were his favorite of the kinds I shared and Emily used “LOVED” and “FANTASTIC” to describe them after she tried them. 1 teaspoon vanilla extract 2 large eggs 1 large egg white 1 1/2 cups all-purpose flour 1/2 cup whole wheat pastry flour 1 cup sugar 1 teaspoon ground cinnamon

1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/2 cup semisweet chocolate chips -- mini size 2 tablespoons crystallized ginger -- minced Cooking spray

Preheat oven to 350°F.

Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and next 7 ingredients (flour through cloves) in a medium bowl. Add flour mixture, chocolate mini chips, and crystallized ginger to egg mixture; stir mixture until well blended.

Divide dough in half, and turn out onto a baking sheet coated with cooking spray. Shape each portion of dough into a 12-inch-long roll; flatten to 1/2-inch thickness. Bake at 350° for 25 minutes. Remove rolls from baking sheet; cool rolls for 10 minutes on a wire rack.Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire racks. Note - I used the method where you stand the biscotti upright for the second baking rather than flip them over midway.

MC NI: Per Serving (based on 44 servings): 52 Calories; 1g Fat (14.1% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

CL NUTRITION PER SERVING (based on 36 servings and using all white flour) CALORIES 65(17% from fat); FAT 1.2g (sat 0.6g,mono 0.4g,poly 0.1g); PROTEIN 1.3g; CHOLESTEROL 12mg; CALCIUM 9mg; SODIUM 62mg; FIBER 0.2g; IRON 0.5mg; CARBOHYDRATE 12.6g

24

Cherry-Chocolate Chip Biscotti

Light and Tasty - Dec/Jan '07 Healthy Units (WW Points) - 2 Servings - 30 Posted by: Diane - "3BrowCat" 11/25/2006

2 eggs 2 egg whites 1 Tablespoon canola oil 2 teaspoons vanilla extract 1/4 teaspoon almond extract 3/4 cup sugar 2-3/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2/3 cup dried cherries, chopped 1/2 cup miniature semisweet chocolate chips

In a small mixing bowl, beat the eggs, egg whites, oil and extracts; beat in sugar. Combine flour, baking powder, baking soda and salt; beat into egg mixture. Stir in cherries and chocolate chips.

Divide dough in half. With lightly floured hands, shape each portion into 12-in. x 3-in. rectangle; place each on a baking sheet coated with nonstick cooking spray. Bake at 350 for 12-20 minutes or until lightly browned. Carefully remove to wire racks; cool for 5 minutes.

Transfer to a cutting board; cut with a serrated knife into 3/4-in slices. Place cut side down on ungreased baking sheets. Bake for 5 minutes. Turn and bake 5-7 minutes longer or until firm. Remove to wire racks to cool. Store in an airtight container.

1 cookie equals 95 calories, 2 g fat (1 g saturated fat), 14 mg cholesterol, 55 mg sodium, 18 g carb, 1 g fiber, 2 g protein.

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Snickerdoodle Biscotti

Source: Cooking Light, November 2000 Healthy Units: 1.5 (1 with my changes) Servings: 30 Core: No Posted by: ejwyatt (Emily) Date: December 3, 2006 Em’s Notes: I always stand my biscotti up for the second bake so that I don’t have to turn them over. I reduced the time for the 2nd bake to 18 minutes. These are very similar to the Cinnamon Biscotti that I posted, but I like these better. The cinnamon sugar stays on the biscotti because of the egg white. Nutritionals from original recipe and do not reflect my changes.

2 3/4 cups all-purpose flour (I used 1 1/2 cup all-purpose and 1 1/4 cup whole wheat pastry flour) 1 cup sugar (I used 1/2 cup sugar and 1/2 cup Splenda)2 teaspoons baking powder1/4 teaspoon salt 1 tablespoon canola oil1 teaspoon vanilla extract3 large eggsCooking spray2 tablespoons sugar1 teaspoon cinnamon1 large egg white


Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Combine 2 Tablespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.

Bake at 350 for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch slices). Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (the cookies will be slightly soft in the center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

CALORIES 84 (13% from fat); FAT 1.2g (sat 0.3g,mono 0.4g,poly 0.4g); PROTEIN 1.9g; CHOLESTEROL 22mg; CALCIUM 23mg; SODIUM 61mg; FIBER 1.2g; IRON 0.7mg; CARBOHYDRATE 16.5g

26

Brownie Alpine Biscotti

Source: adapted from Taste of Home Christmas Cookies & Candies HU: 1.5 per biscotti Servings: 50 Posted by: CJMartin717 (Cindy) 12/8/06

Cindy's Notes: I replaced egg whites with Egg Beaters, added some extra whole wheat pastry flour, and added white chocolate chips to the batter rather than melt them and drizzle the melted chocolate over the baked biscotti. The dough is VERY STICKY - not easy to work with; but the results are worth it.

1 package Pillsbury Traditional Fudge Brownie Mix 3/4 cup ground almonds 1/4 cup all-purpose flour 1/2 cup whole wheat flour -- pastry 3/4 teaspoon baking powder 1 large egg 1/2 cup Egg Beaters® 99% egg substitute 1 teaspoon almond extract 2 1/2 ounces white chocolate chips

In a large bowl, combine dry brownie mix, ground almonds, flours, and baking powder.

In a small bowl, whisk egg with Egg Beaters and almond extract. Add to brownie mixture and stir until combined. Stir in white chocolate chips.

Divide dough into thirds. Using greased hands, transfer dough onto baking sheets lined with parchment paper and sprayed with nonstick cooking spray. Shape each portion of dough into a 7x3 1/2-inch rectangle. Pat into shape.

Bake at 350°F for 24 minutes (I baked mine closer to 35 minutes). Remove from oven and cool 5-10 minutes.

Transfer dough to a cutting board and cut diagonally into 3/4-inch slices. Return to baking pan (I stand mine up) and bake another 15 minutes or until firm. I left mine in the oven for a few more minutes and the bottom got a little too brown - watch carefully.

Cool on wire racks. Store in an airtight container.

Per Serving: 72 Calories; 3g Fat (29.6% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 48mg Sodium. Exchanges: 0 Grain (Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

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Cherry Eggnog Biscotti

Source: posted “not for comp” by Maria HU: 2.1 (1.6 with my changes) Servings: 36 Posted by: CJMartin717 (Cindy) 12-14-06 Cindy’s Note: My new favorite biscotti (for now). This dough was very easy to work with. I had to bake the biscotti about 5 minutes longer for both the first and second bakings. I stand the biscotti up for the second baking rather than lay them flat and turn them over half way through.

Cookie Ingredients: 2 1/4 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1 teaspoon salt (I used 3/4 teaspoon) 3/4 teaspoon ground nutmeg (I used 1 teaspoon) 6 tablespoons butter -- softened (I used 3 Tbsp butter and 3 Tbsp light butter)

3 whole eggs (I used 1/4 cup Egg Beaters and 2 large eggs) 1 teaspoon rum extract 1 cup dried cherries -- chopped (I used cherry-flavored Craisins – does not affect HUs) Glaze Ingredients: (I omitted the glaze.) 1 cup powdered sugar 1/2 teaspoon rum extract 1 tablespoon milk -- (1 to 2)

Heat oven to 325°F. Line ungreased cookie sheet with parchment paper.

Combine flour, sugar, baking powder, salt and nutmeg in large bowl. Add butter; beat at low speed until mixture resembles coarse crumbs. Increase speed to medium; add eggs and 1 teaspoon rum extract. Beat until well mixed. Stir in cherries by hand.

Turn dough out onto lightly floured surface; knead 10 to 15 times with lightly floured hands. Divide dough in half; roll each half into 14-inch log. Place logs 3 inches apart onto prepared baking sheet; flatten each log to about 2 inches wide. Bake for 20 to 25 minutes or until set. Cool 10 minutes on cooling rack covered with parchment paper.

Reduce oven temperature to 275°F. Remove logs from parchment; cut into 3/4-inch diagonal slices. Lay slices onto same cookie sheet, cut-side down. Bake for 13 minutes. Turn over; continue baking an additional 12 to 14 minutes or until lightly browned. Remove from cookie sheet. Cool completely.

Combine powdered sugar, 1/2 teaspoon rum extract and enough milk for desired consistency. Drizzle glaze over cooled biscotti.

Original nutrition info Per Serving: 95 Calories; 2g Fat (23.4% calories from fat); 1g Protein; 17g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 113mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates

Nutrition info with my changes: Per Serving: 73 Calories; 2g Fat (22.0% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 93mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Gingerbread Biscotti Source: unknown, adapted from one Laura posted Not For Comp HU: 1.4 Servings: 38 Posted by: CJMartin717 (Cindy) September 3, 2007

Cindy's Notes: Watch the first baking time - my biscotti got a little crispier on the bottom than I preferred. I used dried currants instead of the raisins originally called for.

1/4 cup light butter -- room temp 3/4 cup light brown sugar -- packed 2 large eggs 1/4 cup molasses 1 1/2 cups all-purpose flour 1 cup whole wheat pastry flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1 1/2 teaspoons ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 cup walnuts -- chopped 1/2 cup dried currants


In a large mixing bowl, beat together butter and sugar with an electric mixer at medium speed. Beat in eggs, then blend in molasses. Add flour, baking powder, baking soda, salt, and spices. Blend until smooth. Stir in nuts and raisins.

Divide dough in half in bowl and turn onto a flour board (dough will be sticky). (NOTE: Biscotti dough is very sticky, so this is the only tricky part. You can coat your hands with nonstick spray to help in shaping the logs. I coat the dough with a light dusting of flour before working with it to make it easier to handle.) Shape each half into a log about 3" wide and 1" high. Place side by side on a large baking sheet, at least 2" apart. Bake logs for 35-40 minutes or until wooden pick inserted in the center comes out clean. Remove from oven.

Lower oven temperature to 300 degrees. Cool logs for 10 minutes on baking sheet, then transfer to a cutting board. With a serrated knife, cut each log into 3/4" diagonal slices. Stand slices on baking sheet and return to oven to toast. Bake for 20 minutes. Remove from oven and let cool.

Per Serving: 70 Calories; 2g Fat (23.7% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 56mg Sodium. Exchanges: 1/2 Grain (Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Pumpkin Biscotti Source: Unknown HU: 3 Core: No Servings: 15 Posted by: JJ (Dibranchia) Date: 10/31/2007

2 1/2 cups flour 1 cup sugar 1 tsp baking powder 1 tsp cinnamon 1/2 tsp nutmeg pinch ginger pinch cloves pinch salt 2 eggs 1/2 cup pumpkin puree 1 tsp vanilla extract

Preheat oven to 350 degrees F.

Whisk dry ingredients together (I do this instead of sifting). Whisk wet ingredients together. Mix both ingredients together - dough will be crumbly (and I mean CRUMBLY). Lightly knead together. Form into a log 15-20" by 6-7" relatively flat about 1/2" high.

Bake 22-30 minutes until center is firm to the touch. Turn oven to 300 and let cool 15 minutes. Cut with a serrated knife into 1" pieces. Place upright on baking sheet (just as you cut them basically) and bake 15-20 minutes. Cool completely.

Makes about 15.

Notes: I added 1/4 cup of walnuts, crushed and it didn't change the HUs. Next time I want to add some chocolate chips, but I'll have to refigure the HU's. Why chocolate. Well, because it's chocolate. ;)

30

Ginger Biscotti

Source: Baker’s Catalog E-mail HU: 1 Servings: 36 Posted by: Emily (EJWyatt) November 19, 2007

NOTES : These ginger-packed American-style biscotti (gently crisp, rather than rock-hard and dense) are a perfect light dessert or lunchbox treat. This recipe comes from the biscotti chapter of The King Arthur Flour Cookie Companion, featuring over 500 pages of delicious recipes for cookies, plus comprehensive sections on tools, ingredients, techniques, and hundreds of helpful how-to illustrations.

Em’s Notes: This was a VERY wet, sticky dough. Don’t try to form a log. Just follow the instructions and spoon dough out on cookie sheet and shape with wet hands. These bake up beautifully.

6 tablespoons light butter -- (3 ounces) 2/3 cup brown sugar -- (5 ounces) packed 1/4 teaspoon salt 4 teaspoons ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1 teaspoon vanilla extract 1 1/2 teaspoons baking powder 2 large eggs 1 cup King Arthur Unbleached All-Purpose Flour -- (8 1/2 ounces) 1 cup whole wheat flour 1 cup finely diced crystallized ginger -- (6 1/2 ounces)

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18 x 13-inch) baking sheet. In a medium-sized bowl, beat the butter, sugar, salt, spices, vanilla, and baking powder until the mixture is smooth and creamy. Beat in the eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour and crystallized ginger, stirring until smooth; the dough will be quite soft and sticky, but should hold its shape when you drop it from a spoon.

Transfer the dough to the prepared baking sheet, and shape it into a rough log about 14" long. It will be about 2 1/2" wide, and about 3/4" thick. Using your wet fingers, smooth the top and sides of the log.

Bake the dough for 25 minutes. Remove it from the oven, and allow it to cool on the pan anywhere from 5 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F. Wait another 5 minutes, then use a serrated knife to cut the log into 1/2" to 3/4" slices. Cut at a 45° angle, for long biscotti; cut crosswise slices, for shorter biscotti. As you’re slicing, be

31

sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, till they feel very dry. They’ll still feel a tiny bit moist in the very center, if you break off a piece; but they’ll continue to dry out as they cool.

Remove the biscotti from the oven, and transfer them to a rack to cool. Once they’re cool, store airtight, to preserve their texture. If biscotti aren’t as crunchy as you’d like (and the weather is dry), store them uncovered, overnight, to continue drying. Biscotti can be stored at room temperature for one week; for longer storage, wrap airtight and freeze. Yield: about 16 large (about 5 ½" long) biscotti.

Variation: For smaller biscotti, shape the dough into two 12" logs, about 2" wide. Bake as directed above. Yield: about 3 dozen mini-biscotti.

Per Serving (excluding unknown items): 63 Calories; 1g Fat (19.0% calories from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 58mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates.

32

Fig, Hazelnut, and White Chocolate Biscotti

Source: Weight Watchers (not sure which issue – it was a distributed by WW leader) Healthy Units: 1 Servings: 52 Posted by "3BrowCat" (Diane Jones) Date: 11/24/2007

Note: To save time, look for chopped hazelnuts in the baking aisle of the supermarket. They will still need to be tasted, but you won’t have to remove the skins.

My shortcut: I used White Chocolate Chips.

1/2 cup hazelnuts 1/2 cup sugar 2 large eggs 2 teaspoons grated orange zest 1 teaspoon vanilla extract 1 3/4 cups whole-wheat pastry flour 3/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup dried figs, stemmed and finely chopped 4 ounces white chocolate, chopped into 1/4 inch pieces

Place the oven racks in the upper and lower thirds of the oven & preheat the oven to 300°F.

Spread the hazelnuts on a baking sheet. Bake until toasted, about 15 minutes. Wrap the hot hazelnuts in a clean kitchen towel and rub the nuts together to remove as much of the skins as possible. Let the nuts cool, then coarsely chop; set aside.

With an electric mixer on medium speed, beat the sugar, eggs, orange zest, and vanilla in a large bowl until slightly thickened, about 1 minute. Reduce the speed to low. Add the pastry flour, baking soda, and salt; beat until blended. Stir in the figs, chocolate, and hazelnuts.

Spray a baking sheet with nonstick spray. Generously flour a work surface. Divide the dough in half. Roll each half in the flour to coat, then roll each piece of dough into a 13-inch-long log (the dough will be soft) Transfer the logs to the baking sheet about 4 inches apart. Bake until firm to the touch, about 30 minutes. Let cool on the baking sheet on a rack about 30 minutes.

With a spatula, loosen each log from the baking sheet. With a serrated knife, cut each log crosswise into 1/2 –inch-thick slices, making a total of 52 slices. Stand the slices on 2 baking sheets. Bake until dry, about 20 minutes, rotating the baking sheets halfway through the baking. Let cool completely on racks.

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Cranberry-Almond Biscotti

Source: Vegetarian Times, November/December 2006 HU: 1.6 Servings: 45 Posted by: CJMartin717 (Cindy) December 16, 2007

VT: Drizzle these Italian favorites with melted chocolate for a special treat.

Cindy's Notes: These egg-free biscotti are vegan and very crunchy. I plan to double the almond extract next time.

2 3/4 cups flour 2 tsp. baking powder 1/4 tsp. salt 5 Tbs. orange juice plus 1/2 cup 4 Tbs. cornstarch 1 cup sugar plus 2 Tbs. 2 Tbs. canola oil 1 tsp. almond extract 1 tsp. vanilla extract 1 cup dried cranberries 1 cup sliced almonds

Preheat oven to 350F. Line baking sheet with parchment paper. Combine flour, baking powder and salt in bowl.

Whisk together 5 Tbs. orange juice and cornstarch in bowl; set aside. Beat 1 cup sugar, remaining 1/2 cup orange juice, oil and extracts until fluffy. Beat in cornstarch mixture, then flour mixture. Fold in cranberries and almonds.

Shape into 2 logs on prepared baking sheet. Sprinkle with remaining sugar. Bake 35 minutes, or until light brown. Cool 15 minutes on baking sheet. Slice into 1/2-inch thick slices. Return slices to baking sheet, and bake 20 minutes more, or until browned and crisp.

Nutritional Information Per COOKIE: Calories: 82, Protein: 1g, Total fat: 2g, Carbs: 15g, Cholesterol: mg, Sodium: 38mg, Fiber: 1g, Sugars: 8g

34

Toffee Biscotti

Source: Cooking Light Hus: 2 Serves: 30 Posted by: Kate (KateWD) December 17, 2007

Notes: My only change was to use whole wheat pastry flour. My dough was not dry and crumbly, it was wet and sticky but the biscotti came out fine.

2-3/4 cups all-purpose flour 1/2 cup firmly packed brown sugar 2 teaspoons baking powder 1 tablespoon vegetable oil 1 teaspoon vanilla extract 3 large eggs Cooking spray 1/2 cup almond toffee bits (such as Hershey's Heath Bits O'Brickle) 1/2 cup granulated sugar


Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Yield: 2-1/2 dozen (serving size: 1 biscotto)

CALORIES 103 (22% from fat); FAT 2.5g (sat 0.8g,mono 0.7g,poly 0.9g); PROTEIN 1.8g; CHOLESTEROL 23mg; CALCIUM 25mg; SODIUM 62mg; FIBER 0.3g; IRON 0.7mg; CARBOHYDRATE 18.2g

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Double Chocolate Hazelnut Biscotti

Source: adapted from One Smart Cookie by Julie Van Rosendaal HU: 1.2 Servings: 44 Posted by: CJMartin717 (Cindy) December 17, 2007

1/3 cup hazelnuts -- chopped 1 cup all-purpose flour 1 cup whole wheat pastry flour 1 cup sugar 1/3 cup Hershey's® cocoa 1 teaspoon baking soda 1/2 teaspoon salt 1/2 cup mini-chocolate chips 2 large eggs 1/4 cup Egg Beaters® 99% egg substitute 1 teaspoon vanilla 1 teaspoon instant coffee granules 1 tablespoon grated orange peel

Preheat oven to 350 F.

Toast nuts in the oven or in a small dry skillet until just fragrant. Set aside.

Stir together the flours, sugar, cocoa (I used Hershey's Special Dark cocoa powder), baking soda, and salt.

In a mixer bowl, combine eggs, Egg Beaters (or 2 egg whites), vanilla and coffee. Add the dry ingredients and mix on medium speed just until blended. Stir in the chocolate chips, orange peel, and hazelnuts.

Turn dough onto a lightly floured surface and form into 2 logs, approx. 10 x 3 inches. Place logs onto cookie sheets lined with parchment paper and flatten into a rectangle. Bake 25-30 minutes until firm and cracked on top. Remove from oven and cool on a wire rack for about 15 minutes.

Reduce oven temperature to 275 F.

Place logs on a cutting board and trim ends. Cut each log diagonally into 1/2-inch slices. Place biscotti back on baking sheet, standing upright, and bake 35-40 minutes at 275 F.

Per Serving: 60 Calories; 2g Fat (23.0% calories from fat); 1g Protein; 11g Carbohydrate; 1g Dietary Fiber; 9mg Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Whole Wheat Walnut Raisin Biscotti

Adapted From: Every Day Cooking. PBS TVHealthy Units: 1.2Servings: 24 Posted by: ejwyatt (Emily) Date: June 23, 2008

Em’s Notes: I made these exactly as written. There isn’t much sugar and the recipe already includes whole wheat flour. These make a very nice, crunchy biscotti.

vegetable oil -- for baking sheet (I used cooking spray) 3/4 cup whole-wheat flour (spooned and leveled) 1/2 cup all-purpose flour (spooned and leveled) -- plus more for work surface 1/3 cup sugar 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup walnut halves 1/4 cup golden raisins 2 large eggs 1 teaspoon pure vanilla extract

Preheat oven to 350 degrees. Brush a baking sheet with oil; set aside. In a medium bowl, whisk together flours, sugar, baking powder, and salt; stir in walnuts and raisins. Set aside.

In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.

On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide (and about 7 inches long); transfer to baking sheet.

Bake until risen and firm, 20 to 25 minutes; cool completely on sheet. Reduce oven temperature to 300 degrees.

Place loaf on a cutting board, and using a serrated knife, cut diagonally into 1/4 -inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes; cool completely.

Store in an airtight container at room temperature for up to a month.

Per Serving (excluding unknown items): 60 Calories; 2g Fat (28.0% calories from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

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Three P's Biscotti

Adapted from The NEW Good Cake BookServings: 40Posted by: CJMartin717 (Cindy)November 3, 2008Cindy's Note: These dark chocolate biscotti with Pepper, Pecans, and Pine Nuts are very tasty. I reduced the amount of pecans and pine nuts and subbed some whole wheat pastry flour for a portion of the total flour. I used Hershey's Special Dark Cocoa Powder.

3 large eggs1 1/4 cups sugar1/4 cup canola oil1 1/2 cups all-purpose flour1/2 cup whole wheat pastry flour1/2 cup cocoa powder1/2 teaspoon baking powder1/2 teaspoon baking soda1/8 teaspoon salt1 teaspoon black pepper1/2 cup pecans3 tablespoons pine nuts

Preheat the oven to 350 F. Line a large baking sheet with parchment paper.

In a large bowl, beat the eggs. Gradually beat in the sugar until the mixture is thick and pale yellow. Beat in the vegetable oil.

In another bowl, stir together the flours, cocoa, baking powder, baking soda, salt and pepper. Add the the egg mixture, stirring until the dry ingredients are incorporated. Stir in the pecans and pine nuts.

On a lightly floured surface, form the dough into two logs, each about 8' by 3'. The dough is very sticky. (Note, my logs were longer and thinner.) Transfer to the baking sheet and bake for 30 minutes or until lightly browned and not sticky to the touch.

Remove the baking sheet from the oven and reduce the oven temperature to 300 F. Let logs cool and then cut on the diagonal into slices. Stand the slices on a baking sheet and return to the oven for 15-20 more minutes.

Per Serving: 79 Calories; 3g Fat (34.5% calories from fat); 2g Protein; 12g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates.

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Black Pepper Biscotti (with Figs)

adapted from Eating WellMakes about 4 dozen biscotti (see note)Posted by: CJMartin717 (Cindy)November 3, 2008Cindy's Note: I thought I cut these fairly thin; but, I did not get 4 dozen - more like 3 dozen. NI reflects original quantity. I loved the combination of fig with black pepper.

2 cups all-purpose flour2 teaspoons coarsely ground pepper1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 1/2 tablespoons butter, softened (I used light butter)1/4 cup sugar2 large eggs2 large egg whites1 cup finely chopped dried figs

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.

Per biscotti: 41 calories; 1 g fat (0 g sat, 0 g mono); 10 mg cholesterol; 8 g carbohydrate; 1 g protein; 1 g fiber; 55 mg sodium; 39 mg potassium.1/2 Carbohydrate Serving Exchanges: 1/2 other carbohydrate

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Cranberry, Almond and White Chocolate Biscotti

Adapted from: One Smart CookieServes: 24Posted by: Kate (KateWD)November 16, 2008

These are pretty and very tasty. Original recipe called for dried cherries, I subbed cranberries. I used light butter and whole wheat pastry flour, NI is for recipe as written.

2 T butter or margarine, softened3/4 cup sugar2 large eggs1 tsp vanilla2 cups flour2 tsp baking powder1/4 tsp salt1/2 cup dried cherries or cranberries2/3 cup coarsely chopped white chocolate1/3 cup coarsely chopped, sliced of slivered almonds


In a large bowl, beat butter and sugar until well combined. Add eggs and vanilla and beat until smooth

In a medium bowl, combine flours, baking powder and salt. Add the flour mixture, cherries, chocolate and almonds to the egg mixture and stir until just combined.

Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an 8" long log. Place the logs 2-3" apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is 3" wide.

Bake for 30-35 minutes until golden and cracked on top. Transfer logs to a wire rack to cool for 15 minutes. Reduce oven temp to 275.

Place logs on cutting boards, trim the ends and cut each diagonally into 1/2" to 3/4" thick slices with a sharp serrated knife. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes. Transfer to a wire rack to cool.

Per biscotti: 112 calories, 3.7 g fat, 0.5 fiber

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Brownie Biscotti

Adapted from: One Smart CookieServes: 24Posted by: Kate (KateWD)November 16, 2008

These taste just like brownies. I used light butter and whole wheat pastry flour, NI is for recipe as written.

2 T butter or margarine, softened3/4 cup sugar1 large egg1 large egg white1 tsp vanilla1 2/3 cups flour1/3 cup cocoa2 tsp baking powder1/4 tsp salt1/2 cup chocolate chips or white chocolate chunks1/4 cup chipped walnuts or pecans


In a large bowl, beat butter and sugar egg egg white and vanilla until smooth.

In a medium bowl, combine flour, cocoa, baking powder and salt. Add to the egg mixture and stir until just combined. Add chocolate chips and walnuts and stir until blended.

Turn the dough out onto a lightly floured surface, divide in half, and shape each piece into an 8" long log. Place the logs 2-3" apart on a cookie sheet that has been sprayed with nonstick spray and flatten each into a rectangle that is 3" wide.

Bake for 20-25 minutes until firm and starting to crack on top. Transfer logs to a wire rack to cool for 15 minutes. Reduce oven temp to 275.

Place logs on cutting boards, trim the ends and cut each diagonally into 1/2" to 3/4" thick slices with a sharp serrated knife. Place biscotti cut side down on the cookie sheet. Return them to the oven for 20 minutes, then flip them over and bake for another 20 minutes. Transfer to a wire rack to cool.

Per biscotti: 96 calories, 3.1 g fat, 1.1 fiber

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Orange Cranberry Biscotti

Adapted from Allrecipies.comServings 20 (2 cookies)Posted by Barb_O’DDate 11/22/08

1/2 cup butter3/4 cup white sugar2 eggs1 tablespoon orange zest2 tablespoons orange liqueur2 1/4 cups all-purpose flour1 1/2 teaspoons baking powder1/4 teaspoon salt1 1/2 teaspoons ground cinnamon1/4 cup chopped dried cranberries3/4 cup toasted and chopped almonds

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter and sugar. Beat in egg. Stir in the orange zest and orange liqueur. Sift together the flour, baking powder, salt and cinnamon, stir into the creamed mixture, then stir in the almonds and dried cranberries.

On a lightly floured surface, divide the dough in half. Roll each half into a log about 1 1/2 inches wide and 10 inches long. Set the rolls lengthwise on a baking sheet at least 3 inches apart, and flatten slightly.

Bake for 20 to 25 minutes in the preheated oven, until firm to the touch and slightly brown on the top.

Cool for 10 to 15 minutes, then slice each log crosswise, at a diagonal, into 1/2 inch wide slices. Lay them cut side down on the baking sheet and return to the oven for ten minutes, turn them over and bake for 10 more minutes. Cool on wire racks, store in an airtight container. These keep for over a month.

Amount Per Serving Calories: 170 Total Fat: 8g Cholesterol: 34mg Sodium: 119mg Total Carbs: 21.3g Dietary Fiber: 1.2g Protein: 3.3g

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Amaretto Biscotti

adapted from The New Good Cake BookServings: 40Posted by: CJMartin717 (Cindy)11/23/08

Cindy's Comments: The original recipe called for 1 cup of butter, 3 cups all-purpose flour and 1 cup of whole almonds (not pre-chopped) and made 20 very large biscotti. This dough was easy to shape but baked into a loaf that was crumbly - a few slices fell apart. The flavor is fantastic.

1/4 cup butter -- softened1/4 cup light butter2/3 cup sugar2 large eggs2 tablespoons amaretto1 teaspoon vanilla1 cup whole wheat pastry flour2 cups unbleached flour2 teaspoons baking powder1/4 teaspoon salt3/4 cup sliced almonds -- blanched or toasted

Preheat oven to 325 F. Grease a large baking sheet.

In a large bowl, cream the butter or margarine with the sugar until the sugar is fully incorporated. Beat in the eggs, then the Amaretto and vanilla.

In another bowl, stir together the flour, baking powder, and salt. Add to the creamed mixture, stirring until the dry ingredients are incorporated. The dough will be quite stiff. Stir in the almonds.

On the prepared baking sheet, form the dough into two logs, each about 8x2-1/2 inches. Bake the logs for 30 minutes or until lightly browned.

Remove the baking sheet from the oven, and reduce the oven temperature to 300 F. Cut each log on the diagonal into 10 slices. (I cut each log into 20 slices.) Lay the slices on their side and bake the biscotti for 15 minutes. Turn the slices over and bake another 15 minutes. (I stood the slices upright and baked them for 30 minutes rather than lay flat and turn them over.) Transfer to a rack to cool.

Per Serving: 80 Calories; 3g Fat (38.0% calories from fat); 2g Protein; 11g Carbohydrate; 1g Dietary Fiber; 14mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates.

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White Chocolate Cherry Biscotti

adapted from The New Good Cake BookServings: 50Posted by CJMartin717 (Cindy) 11/23/08

Cindy's Comments : The only ingredient change I made was to substitute a portion of the flour with whole wheat pastry flour. I used a Lindt White Chocolate-Coconut bar.

This dough was very wet. I used wet fingers to shape the loaves. The dough spread and at the recommended 20 servings, these would have been gigantic biscotti. I sliced the loaves in half lengthwise and then cross-wise on the diagonal. I would recommend forming four thinner loaves to start with.

You can taste the honey - so, use your favorite flavor. I stood these on end to bake the slices; but, I would recommend the more traditional step (lay on sides and flip) as they started to get dark on the bottom.

2 large eggs2/3 cup honey1/3 cup vegetable oil2 tablespoons water1 teaspoon vanilla1 1/2 cups unbleached flour

3/4 cup whole wheat pastry flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 cup dried cherries2 ounces white chocolate -- coarsely chopped

Preheat the oven to 325 F. Grease a large baking pan. (I used nonstick cooking spray.)

In a large bowl, beat the eggs. Gradually beat in the honey until the mixture is thick. Beat in the vegetable oil, then the water and vanilla.

In another bowl, stir together the flour, baking powder, and baking soda. Add to the honey mixture, stirring until the dry ingredients are incorporated. Stir in the cherries and white chocolate.

On the prepared baking sheet, form the dough into two logs, each about 8x3-inches. Bake the logs for 30 minutes or until lightly browned.

Remove the baking sheet and reduce the oven temperature to 300 F. Cut each log on the diagonal into 10 slices. Lay the slices on their side and bake for 10 minutes. Turn the slices over and bake another 10 minutes. Transfer to a rack to cool.

Per Serving: 58 Calories; 2g Fat (30.7% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

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Alphabetical IndexBiscotti.........................................................................................................................................................

Almond Biscotti....................................................................................................................................7Almond Biscotti II...............................................................................................................................22Amaretto Biscotti................................................................................................................................43Apricot Pistachio Biscotti......................................................................................................................6Banana Bread Biscotti ........................................................................................................................16Banana-Pecan Biscotti...........................................................................................................................3Black Pepper Biscotti (with Figs).......................................................................................................39Brownie Alpine Biscotti......................................................................................................................27Brownie Biscotti..................................................................................................................................41Cappuccino Biscotti .............................................................................................................................9Cashew-and-Golden Raisin Biscotti ..................................................................................................17Cherry Eggnog Biscotti.......................................................................................................................28Cherry-Chocolate Chip Biscotti..........................................................................................................25Cinnamon Biscotti...............................................................................................................................10Coconut Biscotti..................................................................................................................................14Coffee-Hazelnut Biscotti.....................................................................................................................15Cranberry Apricot Biscotti with Almonds ..........................................................................................18Cranberry Pistachio Biscotti..................................................................................................................2Cranberry-Almond Biscotti.................................................................................................................34Cranberry-Chocolate Chip Biscotti ......................................................................................................4Cranberry-Pistachio Biscotti.................................................................................................................8Cranberry, Almond and White Chocolate Biscotti..............................................................................40Date Hazelnut Chocolate Biscotti ......................................................................................................21Double Chocolate Hazelnut Biscotti...................................................................................................36Excellent Almond Biscotti.....................................................................................................................5Fig, Hazelnut, and White Chocolate Biscotti......................................................................................33Ginger Biscotti....................................................................................................................................31Ginger-Chocolate Chip Biscotti .........................................................................................................24Gingerbread Biscotti............................................................................................................................29Lemon Biscotti with Sour Lemon Drizzle............................................................................................1Lemon-Ginger Biscotti........................................................................................................................19Milk Chocolate Biscotti ......................................................................................................................12Orange Cranberry Biscotti...................................................................................................................42Orange-Infused Cherry-Almond Biscotti ...........................................................................................20Pumpkin Biscotti.................................................................................................................................30Savory Two-Cheese Biscotti ..............................................................................................................13Snickerdoodle Biscotti .......................................................................................................................26Three P's Biscotti.................................................................................................................................38Toffee Biscotti.....................................................................................................................................35Tuscan Almond Biscotti .....................................................................................................................23White Chocolate Cherry Biscotti........................................................................................................44White Chocolate-Cashew Coffee Biscotti...........................................................................................11Whole Wheat Walnut Raisin Biscotti..................................................................................................37

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Alphabetical List with Page Number in Main CompAlmond Biscotti 1387Almond Biscotti II 3049Amaretto Biscotti (should be in Dec Comps)Apricot Pistachio Biscotti 1386Banana Bread Biscotti (variation: Banana Chocolate Chip) 2661Banana-Pecan Biscotti 840Black Pepper Biscotti (with Figs) (should be in Dec Comps)Brownie Alpine Biscotti 3399Brownie Biscotti (should be in Dec Comps)Cappuccino Biscotti 2139Cashew-and-Golden Raisin Biscotti 2743Cherry Eggnog Biscotti 3409Cherry-Chocolate Chip Biscotti 3369Cinnamon Biscotti 2140Coconut Biscotti (variation: Coconut Chocolate) 2328Coffee-Hazelnut Biscotti 2624Cranberry Apricot Biscotti with Almonds 2773Cranberry Pistachio Biscotti 790 (different from 1648)Cranberry-Almond Biscotti 3895Cranberry-Chocolate Chip Biscotti 3388Cranberry-Pistachio Biscotti 1648 (different from 790)Cranberry, Almond and White Chocolate (should be in Dec Comps)Date Hazelnut Chocolate Biscotti 3009Double Chocolate Hazelnut Biscotti 3905Excellent Almond Biscotti 1385Fig, Hazelnut, and White Chocolate Biscotti 3884Ginger Biscotti 3877Ginger-Chocolate Chip Biscotti 3301Gingerbread Biscotti 3776Lemon Biscotti with Sour Lemon Drizzle 592Lemon-Ginger Biscotti 2833Milk Chocolate Biscotti 2183Orange Cranberry Biscotti (should be in Dec Comps)Orange-Infused Cherry-Almond Biscotti 2935Pumpkin Biscotti 3850Savory Two-Cheese Biscotti 2277Snickerdoodle Biscotti 2285Three P's Biscotti (should be in Dec Comps)Toffee Biscotti 3903Tuscan Almond Biscotti 3261White Chocolate Cherry Biscotti (should be in Dec Comps)White Chocolate-Cashew Coffee Biscotti 2141 & 2150 so good it's in there twice!Whole Wheat Walnut Raisin Biscotti 4137

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