Ginger-Orange Biscotti

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Ginger-Orange Biscotti

Post  Admin on Mon Oct 19, 2009 8:14 pm

Ginger-Orange Biscotti
From EatingWell: November/December 1998, The EatingWell Diabetes Cookbook (2005)

About 54 biscotti

3/4 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 cup sugar, or 1/2 cup Splenda Sugar Blend for Baking
1/2 cup cornmeal
2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 large egg whites
2 teaspoons freshly grated orange zest
1 tablespoon orange juice

Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda), cornmeal, ginger, baking powder, baking soda and salt in a medium bowl. Whisk eggs, egg whites, orange zest and orange juice in a large bowl until blended. Stir in the dry ingredients with a wooden spoon until just combined.
Divide the dough in half. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Place the logs side by side on the prepared baking sheet
Bake until firm, 20 to 25 minutes. Cool on the pan on a wire rack. Reduce oven temperature to 300°.
Slice the logs on the diagonal into cookies 1/2 inch thick. Arrange, cut-side down, on 2 ungreased baking sheets. Bake until golden brown and crisp, 15 to 20 minutes. (Rotate the baking sheets if necessary to ensure even browning.) Transfer the biscotti to a wire rack to cool.

Tips & Notes
Make Ahead Tip: Store in an airtight container for up to 2 weeks.

Per biscotti: 34 calories; ; 8 mg cholesterol; 8 g carbohydrates; 1 g protein; 34 mg sodium; 9 mg potassium.

1/2 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate

Nutrition Note: Per biscotti with Splenda: 0 Carbohydrate Servings; 28 calories; 5 g carbohydrate


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