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Holiday Biscotti

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* 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

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