Savory Biscotti

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* Exported from MasterCook *

 

Savory Biscotti

 

Recipe By :Weight Watchers, November/December 2000

Serving Size : 9 Preparation Time :0:00

Categories : Appetizers & Snacks

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil

1 tablespoon unsalted butter -- melted

3 garlic cloves -- finely chopped

2 teaspoons fennel seeds -- crushed

1/2 teaspoon curry powder

2 cups all-purpose flour

2 tablespoons cornmeal

1 1/2 teaspoons baking powder

2 teaspoons sugar

1 teaspoon salt

1/4 teaspoon cayenne

2 egg whites

1 large egg

 

Preheat the oven to 350°F.

 

Stir the oil, butter, garlic, fennel seeds, and curry powder in a medium

microwavable bowl. Microwave on High until aromatic, 10-15

seconds. Let cool

 

Whisk the flour, cornmeal, baking powder, sugar, salt, and cayenne in a large

bowl.

 

Whisk the egg whites and egg into the butter mixture; stir into the flour

mixture with a wooden spoon until a stiff dough forms.

 

On a lightly floured surface, roll dough into two 12-inch logs and place 2

inches apart on an ungreased baking sheet. Bake until

light-golden and firm to the touch, about 25 minutes. Let cool completely.

With a serrated knife, slice the logs on a slight angle

1/4-inch thick.

 

Arrange the slices flat-side down on the baking sheet. Bake 5-6 minutes, turn

and bake until light-golden, 5-6 minutes more.

 

Per serving (2 biscotti): 167 cal, 5 g fat, 1 g sat fat, 27 mg chol, 345 mg sod,

25 g carb, 1 g fib, 5 g prot, 27 mg calc. POINTS

per serving: 4.

 

S(Formatted by):

" KES on 12/6/00 "

 

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NOTES : For a fresh take on biscott, make them savory-not sweet-and serve them

before the meal. Youcan make them as spicy as you

like, using this basic recipe as a starting point for your own inventions. Try

using toasted cumin seeds instead of the fennel

seeds. Or, omit the cayeene and replace the fennel with coarsely ground

tricolor peppercorns. Use extra-virgin olive oil in place

of olive oil for a more intense, savory flavor.

 

To crush the fennel seeds, place them on a piece of wax paper, fold over some of

hte paper to cover, and then press down with a

rolling pin. To keep the biscotti crisp and tasty, store them in an airtight

container at room temperature before serving. You can

also refresh slightly stale biscotti by warming them on a baking sheet in a

350°F oven for 10 minutes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0