Guest guest Posted December 23, 2000 Report Share Posted December 23, 2000 * Exported from MasterCook * Holiday Biscotti Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : New Import Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup sugar 2 tablespoons unsalted butter -- melted and cooled 2 egg whites 2 teaspoons grated lemon peel 2 teaspoons vanilla extract 3/4 teaspoon anise seeds -- finely chopped 1/3 cup red candied cherries -- coarsely chopped 1/4 cup candied ginger -- finely chopped (optional) Whisk the flour, baking powder, and salt in small bowl. Stir together the sugar, honey, butter, egg whites, lemon peel, vanilla, and anise seeds in a medium bowl until well—blended. Stir in the flour mixture until combined. Add the candied cherries and ginger, stirring until combined; the dough will be moist and sticky. Divide the dough in half, and place each half on a sheet of plastic wrap coated with nonstick spray. Wrap up the dough into a 6—inch cylinder, twisting the ends to seal. Refrigerate until firm, at least 1—2 hours, or overnight. Meanwhile, preheat the oven to 350°F. Lightly spray a baking sheet with nonstick spray. Turn out the dough onto a well—floured surface, and shape into two 12-inch logs. Place the logs on the prepared baking sheet, 4 inches apart. Bake until golden—brown, 20-25 minutes. Cool on racks, about 15 minutes. Reduce the heat to 300°F. Slice each still—warm log at a slight diagonal, a generous 1/4-thick. Arrange the slices on 2 baking sheets and bake until golden, 20 minutes, rotating the sheets halfway during the cooking. Cool completely on racks. Per serving (2 biscotti): 73 Cal, 1 g Fat, 1 g Sat Fat, 3 mg Chol, 49 mg Sod, 15 g Carb, 0 g Fib, 1 g Prot, 5 mg Calc. POINTS per serving: 2. S(Formatted by): " KES on 12/22/00 " Copyright: " Weight Watchers, November/December 2000 " - - - - - - - - - - - - - - - - - - - NOTES : Bright red and green candied cherries give these crunchy biscotti a holiday touch. If you prefer, substitute an equal amount of other dried fruits, such as raisins, chopped apricots, dates or figs. Store the biscotti in an airtight container for up to 2 weeks, or freeze them for up to 3 months. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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