LOW FAT DUNKING ALMOND BISCOTTI
These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.
Provided by Wendy
Categories Dessert
Time 1h20m
Yield 50 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the first 4 ingredients in small bowl.
- Beat together the next 4 ingredients.
- Add the flour mixture to the egg mixture and combine on low speed of mixer.
- Add the almonds and chocolate chips.
- Preheat oven to 325.
- Line a large baking sheet with parchment paper.
- Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
- They'll be about 12"- 14" X 2" strips.
- Bake until firm and barley showing color, about 25-30 minutes.
- Cool on rack 10 minutes.
- Lower oven temperature to 300.
- Take the strips and slice them cross-wise into about 1/2" slices.
- Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
- Cool and store in an air tight container.
ALMOND BISCOTTI
Make and share this Almond Biscotti recipe from Food.com.
Provided by MizEmerilLagasse
Categories Dessert
Time 55m
Yield 16 cookies
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F.
- Grease a large cookie sheet Whisk the egg, sugar, and vanilla extract in a mixing bowl with an electric mixer until it is thick and pale-ribbons of mixture should trail from the whisk as you lift it Sift the flour, baking powder, and cinnamon in a separate bowl, then sift into the egg mixture and fold in gently.
- Stir in the chocolate, almonds, and pine nuts Turn out onto a lightly floured surface counter and shape into a flat log about 9-inches long and 3/4 inches wide.
- Transfer to the prepared cookie sheet Bake for 20-25 minutes, or until golden.
- Remove from the oven and let cool for 5 minutes, or until firm Transfer to a cutting board.
- Using a serrated bread knife, cut the log into slices about 1/2 inch thick and arrange them on the cookie sheet.
- Bake for 10-15 minutes, turning half way through the cooking time Let cool for about 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 104.5, Fat 5.7, SaturatedFat 1.4, Cholesterol 11.6, Sodium 16.9, Carbohydrate 12.3, Fiber 1.3, Sugar 4.5, Protein 2.7
DIABETIC DUNKING BISCOTTI
My friend gave me this wonderful Diabetic Biscotti Recipe. Each serving: 2 cookies ½ starch choice ½ sugar choice 1 fats and oils choice, 13 g carbohydrates, 5 g total fat, 2 g. protein 1 g saturated fat,79 g sodium,1 g fiber and 101 cal. I just love these cookies !
Provided by Kitty_Pile_Up
Categories Dessert
Time 40m
Yield 42 cookies, 21 serving(s)
Number Of Ingredients 12
Steps:
- In bowl combine flour, sweetener, baking powder nutmeg, cinnamon and salt.
- In another bowl cream margarine and sugar until fluffy. Beat in eggs , vanilla and almond extracts. Stir in flour mixture and nuts. (Hands work well here).
- Divide dough in half. Shape into 2 logs 2 inches (5cm) wide and 12inches(30cm) long.
- Spray baking sheet with nonstick coating. Bake bars at 325 degrees ( 160C) for about 25 minute or until golden brown. Remove and cool for 5 minutes.
- Cut each bar (diagonally) into 21 slices about ½ inch (1cm) thick. Lay slices on baking sheet: return to 300F (150C) oven and bake 10 minutes more to dry. Remove to wire rack to cool completely before storing in airtight container.
- Kitchen tip:.
- Roast hazelnuts in a shallow pan in 350°F.
- (180C) oven for 10 minutes. Rub the warm nuts vigorously in a tea towel to remove the bitter skins.
LOW FAT LEMON BISCOTTI
I used the heart smart Honey Almond Biscotti as a base mixture for experimentation and came up with these guys. A yummy lemon fix for calorie counters. Tip: I found fine ground almonds in the bulk aisle in Save On Foods. The 3/4 cup dried cranberries can be substituted with whole or ground almonds, or diced candied ginger, or whatever you like, really.
Provided by kabu3741
Categories Dessert
Time 1h
Yield 40 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
- Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
- Combine dry ingredients including cranberries and almonds and stir to combine.
- Add wet mix to dry and stir till all ingredients are combined into dough.
- Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
- Bake at 350°F for about 30 minutes till light golden color.
- Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
- Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
- Allow to cool in the pan and store in an airtight container.
Nutrition Facts : Calories 48, Fat 1.4, SaturatedFat 0.1, Sodium 22.9, Carbohydrate 8, Fiber 0.6, Sugar 2.6, Protein 1.2
LOW-FAT ALMOND-CINNAMON BISCOTTI
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
- Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
- Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)
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