Children of God... will you not bear witness, that, through all your trials and troubles, the faithfulness of your Savior's love has been the “very joy of your hearts?” You have had many crosses and losses – has He ever deserted you? You have been in severe afflictions, and have seen the flowers of many a “sweet hope” wither and decay – did your Friend desert you then? Others may have proved faithless – all other help may have failed you – friendship’s help, promised help, expected help – all, all may have been but as the foam upon the billow, as the footsteps in the sand – but, has Christ ever failed you? Could you, in the darkest and the saddest hour of your grief, say to Him? “Lord, You have promised what You did not perform.” Will you not bear witness concerning the past? – “Not one good thing has failed, of all that the Lord has promised – all has come to pass.”

John MacDuff

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Italian		40	Servings

INGREDIENTS

1/4	c	Shelled hazelnuts
2 1/2	c	All-purpose flour
1/4	c	Unsweetened cocoa powder
3/4	ts	Baking soda
1/4	ts	Salt
1	c	Sugar
2	lg	Eggs
1	lg	Egg white
1 1/2	ts	Grated orange zest
1	ts	Vanilla extract

INSTRUCTIONS

The word biscotti means "twice baked," and these Italian specialties do go
into the oven twice: The dough, formed into a log, is baked until firm, and
then the logs are sliced and rebaked to produce crisp cookies that are
traditionally served with a beverage for dunking. To reduce the calories
and fat we:
* eliminated the 1/2 cup butter * reduced the amount of nuts
Before After Calories 85 59 Fat (g.) 3 0.9 % Calories from Fat 32% 13%
Cholesterol (mg.) 10 11
Preheat the oven to 350 degrees. Spray a baking sheet with nonstick spray;
set aside. Place the hazelnuts in a baking pan and toast for 8 to 10
minutes, or until the skins loosen and the nuts are lightly browned. Place
the hazelnuts in a kitchen towel and rub to remove the skins. Finely chop
the nuts; set aside. Reduce the oven temperature to 325 degrees. In a large
bowl, combine the flour, cocoa powder, baking soda and salt; set aside. In
another large bowl, with an electric mixer at medium speed, beat the sugar,
eggs, egg white, orange zest and vanilla until well combined.
With the mixer at low speed, gradually add the dry ingredients and
hazelnuts, and beat until well combined. Turn the dough out onto a lightly
floured surface. Shape the dough into two 12-inch-long logs. Place the logs
on the prepared baking sheet and bake for 20 to 25 minutes, or until the
bottoms are lightly browned and the tops are set. Remove the logs to a wire
rack to cool for about 10 minutes, then cut each log diagonally into
1/2-inch-thick slices. Return the slices to the baking sheet and bake for
another 10 to 15 minutes (turning the biscotti once halfway through
baking), or until lightly toasted all over. Transfer the biscotti to wire
racks to cool completely.
Makes 40 cookies; serving size 1.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 19, 1998

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