How To make Honey Orange Biscotti Lf
2 c Flour
1/3 c Sugar
2 t Baking powder
1 t dried grated orange rind
1/3 c chopped pecans or currants (optional)
1/4 c Fat-free egg substitute plus
2 tb Fat-free egg substitute
(can use egg whites) 2 tb honey
2 tb frozen orange juice concentrate, thawed
1. In a large bowl, combine the flour, sugar, baking powder and orange rind
and stir to mix well. Add the pecans or currants if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together. 2. Turn the dough onto a lightly floured surface and shape into two 8
x 2 inch logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Coat a baking sheet with nonstick cooking spray and place the logs on the sheet. Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes. 3. Place the logs on a cutting board and use a serrated knife to
slice the logs diagonally into 1/2 inch thick slices. Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. 4. Transfer the biscotti to wire racks and cool completely. Serve
immediately or store in an airtight container. NOTE: These are very easy to make and taste great. I made them without the pecans or currants, so there were even less fat and calories.
From: Fat-Free Holiday Recipes by Sandra Woodruff, RD NUtrITIONAL FACTS (PER BISCOTTI) (calculated WITH almonds) Calories: 56 Cholesterol: 0 mg Fat: 0.1 g Fiber: 0.8 g Protein: 1.6 g Sodium: 19 mg
How To make Honey Orange Biscotti Lf's Videos
Chocolate Orange Biscotti Recipe
Delicious Chocolate Orange Biscotti!
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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Orange & Almond Olive Oil Paximadia: Vegan Biscotti
Paximadia is the Greek word for the double-baked cookies we all know and love, Biscotti. This is a vegan recipe that creates the most aromatic cookies that are perfect for dunking in your coffee!
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Cranberry Orange Biscotti - Mary'sKitchenMtl
You will love these twice-baked cookies! They are very addictive! :))))))
I hope you make them!
Ingredients:
3 large eggs, room temperature (2 whole eggs + 1 egg white)
1 c. (200g) granulated sugar
1 tbsp. (15ml) vanilla extract
zest of 1 orange
1/4 c. (80g) honey
2/3 c. (150g) melted, unsalted butter, room temperature
150g dried cranberries
4 c. (500g) all-purpose flour
2 tsp. (8g) baking powder
1/4 tsp. (1.5g) salt
Coating:
1 large egg yolk
2 tbsp. (25g) granulated sugar for coating
.
Procedure:
Add 2 large whole eggs + 1 large egg white in a small bowl.
Save yolk for egg wash.
Add baking powder & salt to flour. Whisk to combine. Set aside.
Add ingredients inside a large bowl.
Use a whisk to mix.
Gradually add in flour, baking powder & salt mixture.
Use a wooden spoon & hand to mix.
Preheat oven to 350F/177C.
Transfer dough onto floured work surface. Shape into a log.
Place on large tray lined with parchment paper.
Continue shaping into a 20x4-inch (51x10cm) log.
Brush with egg yolk + 1 tsp. (5ml) milk.
Sprinkle 2 tbsp. (25g) of granulated sugar on top.
Position tray on 5th oven rack.
Bake for 30 minutes.
Remove from oven & allow to cool for 15 minutes.
Using a sharp knife, cut biscotti 3/4 inch (1.9cm) thick.
Place them on a lined tray.
Bake for another 15 minutes.
Allow biscotti to cool completely.
Store in an airtight container at room temperature.
They will keep for two weeks.
They can be frozen for up to three months.
These delicious crunchy cookies are great with a hot or cold latte, or cappuccino.
Enjoy!
#biscotti #italiancookies #cookies
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How to Make Cranberry Orange Biscotti
Why sit down to a cup of coffee without a treat nearby? That’s why this Cranberry Orange Biscotti recipe will come in handy. Sure, making your own biscotti is a little more work than the typical cookie, but the results are completely worth it. And these crisp cookies are perfect for dunking in your coffee, hot cocoa or tea.
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