Biscotti with raisins and almonds = yum

20 03 2008

I love biscotti, and I came across this recipe a couple weeks ago and decided I needed to give it a try.  The recipe calls for ingredients that I already had in the pantry, and each serving is supposedly a mere 47 calories (which means that even if I screw up and make each serving triple the size, it’s still not a bad little snack calorie-wise). 

I began by making the dough, which was way too flour-y to form into a ball.  I added an extra egg white, and it was perfect.  Then, I rolled the dough into two logs.  Here’s a shot of one of the logs:

Next, I baked the logs for 25 minutes, and they came out of the oven looking like perfect little loaves of raisin bread!

After letting them cool for 10 minutes, I cut the “loaves” into slices and baked them again, this time for 20 minutes.  The result:

Yum!

Low-Fat Almond Date Biscotti
The Eat-Clean Diet Cookbook by Tosca Reno

Ingredients:

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
2 tsp. baking powder
4 T. Olivina or reduced-fat margarine
3 egg whites
1 tsp. vanilla extract
1 tsp. almond extract
1/4 cup finely chopped almonds
1/4 cup finely chopped dates or other dried fruit
Cooking spray

Directions:

1. Preheat oven to 350 degrees.  Combine dry ingredients.  Stir to mix well.  Use a pastry-cutter to cut in the margarine until the mixture has the texture of coarse oatmeal.  Stir in the egg whites and extracts.  Fold in almonds and dates.

2. Turn the dough onto a lightly floured surface and shape into two 9″ x 2″ logs.  Coat a baking sheet with nonstick cooking spray or line it with parchment paper.  Place the logs on the sheet.  Allow four inches of space between each log for spreading.  Bake for about 25 minutes or until lightly browned.

3. Cool the logs at room temperature for 10 minutes.  Using a serrated knife, slice the logs diagonally into half-inch-thick slices. 

4. Place the slices on an ungreased baking sheet in single layer, cut side down.  Return to 350 degree oven for 18-20 minutes, or until dry and crisp.  Turn the slices over after 10 minutes.  Let cool completely.  Serve or store.

Nutritional Value Per Serving:
Calories: 47 – Calories from fat: 18 – Protein: 1g – Carbs: 6g – Dietary fiber: 0.3g – Sugars: 3g – Fat: 2g – Sodium: 6mg

(My changes: I used 1 extra egg white and butter instead of Olivina/reduced fat margarine.  I also used raisins instead of dates.  Delicious!)

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3 responses

22 03 2008
Mom F

Yum! These look really good. I wish you lived closer so that I could sample all these delicious looking recipes.

27 03 2008
shannon

Hi Blooming Chef,

My name is Shannon and I’m the editorial assistant at Foodbuzz.com. I am very impressed with the quality of your posts and to that end, I’d like to invite you to be a part of our newly launched Foodbuzz Featured Publisher program. I would love to send you more details about the program, so if you are interested, please email me at Shannon@foodbuzz.com.

Cheers!

Shannon Eliot
Editorial Assistant, Foodbuzz.com
shannon@foodbuzz.com

30 03 2008
White On Rice Couple

This is beautiful! Now all we need are two espresso’s and it’s a perfect breakfast!

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