Sunday, January 17, 2010

More Biscotti!!

Here is another biscotti recipe I've tried recently. After the success of the Gingerbread biscotti I wanted to try another one that wasn't "holiday" flavored. This one was tasty, but not as good as the gingerbread.

Snickerdoodle Biscotti

1 3/4 cups whole wheat pastry flour
1 cup all-purpose flour
1 cup sugar
2 tsp. baking powder
1/4 tsp. salt
1 Tbsp. vegetable oil
1 tsp. vanilla
3 large eggs
1 Tbsp. sugar
1/2 tsp. cinnamon

2 oz. white baking bar or candy coating.

1. Preheat Oven to 375.
2. Measure flours into a large bowl using the scoop and level method.
3. Add 1C Sugar, Baking powder, and salt & stir together.
4. Mix Oil Vanilla and whole eggs in a small bowl and add to the large
bowl, your dough will be dry and quite crumbly.
5. Turn dough out onto a floured surface and knead 7 or 8 times.
6. Divide in half. Shape each portion into a roll, and place them six or
so inches apart on a cookie sheet lined with parchment.
7. Flatten each roll to 1 inch thick with wet fingers
8. Combine the 1 tablespoons Sugar and cinnamon, and sprinkle rolls with
cinnamon sugar.
9. Bake at 375 for 20 minutes.
10. Remove from the sheet and cool for 10 minutes.
11. Cut diagonally into 1/2 inch slices and lay them cut sides down on the
cookie sheet again.
12. Reduce oven temp to 325 and then bake 10 more minutes, turn over and
bake 10 more. They'll be soft in the middle but will harden as they cool.
13. Cool completely on a wire rack.

from Master Cook:
Per Serving (excluding unknown items): 76 Calories; 1g Fat (17.6% calories
from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol;
50mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other

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