Biscotti – low in Fat!
Posted by bakingway
When searching for a low-fat cookie, a biscotti, which is a twice-baked cookie, is a natural choice. Because of their crisp, dry nature – they are meant for dipping in coffee, they have much less fat content than most cookies. Their crunchiness makes them an equally satisfying snack!
This recipe comes from America’s Test Kitchen – a cookbook I always recommend! It makes approx. 3 dozen cookies.
In a mixer bowl, using the paddle attachment, cream: 4 Tabl. Butter, room temp. 1 cup Sugar
Add and mix well: 2 Eggs 1/2 tsp. Vanilla Extract 1/2 tsp. Almond Extract
Add to above: 2 cups AP Flour 1 tsp. Baking Powder 1/4 tsp. Salt
Optional Stir-ins: (I used them all – YUM!) 3/4 cup toasted sliced Almonds 1/2 cup dried Cranberries 2 Tabl. Fresh Orange Zest
Place the dough out on the counter and divide in 2. Shape each into a log approx. 12″ long X 3″ wide. Bake in 350 degree oven about 35 minutes or until golden brown and beginning to crack a bit on top.
Remove from the oven. Turn the oven down to 325 degrees. Wait 10 minutes for the cookies to cool. Transfer the cookies to a cutting board and with a serrated knife cut into 1/2″ pieces. Transfer each slice back onto the cookie sheet.
Bake the cookies for 7 minutes. Turn all of the cookies over and continue baking another 7 minutes. Remove from the oven and allow to cool completely. Store in an air-tight container/bag.