TOPPING
Recipe By : Charisa Martin, inspired by Anna Thomas of "The New Vegeterian
Epicure"
[Gets 4 of 4 stars.]
Combine egg replacer, melted margarine water and sugar in cuisinart. Blend
until smooth. Add in flours, cocoa, protein powder, baking powder, soda,
salt and mix until just blended.
Add in almonds and "pulse" in cuisinart until just mixed. Turn the dough
out onto a flat surface, and shape (flouring hands as needed) into a log
14-16" long and about 2-3" wide.
(note: shaved almonds look great, and you don't need more than one pulse,
or none--just roll them into the dough as you shape it.)
Bake at 325 degrees for 20 minutes (use baking parchment or spray a
pan-release on the pan.) Cool on rack for 15 minutes.
Slice at diagonal angle, into 12 pieces. Place back on cookie sheet and
bake at 275 degrees for an additional 40 minutes, turning over at athe 20
minute mark.
When completely cool, melt the chocolate, and spread on the top of each
biscotti. They are ready to eat when the chocolate is cool.
These will last several weeks wrapped tightly and protected from moisture,
but they usually don't last more than a few hours in our household.
Variations: Cranberry-ginger Add 1/4 cup each dried cranberries and candied
ginger. Omit the cocoa, increase the flour by 3 T.
Anise Add 1-2T anise seed, omit cocoa, incrase flour by 3T.
Gingerbread Add 3/4 teasp. ground ginger, 1 t. cinnamon, and pinch of
cloves. Reduce sugar to 1/3 cup +1T. and add 2 T. molasses.
Orange-Walnut Use 1/4 cup orange marmalade, reduce sugar to 1/3 cup,
replace almonds with chopped, toasted walnuts.
Chocolate Chip Add dark chocolate chips instead of almonds, omit cocoa,
incrase flour by 3 T.
Serving Ideas : Great with a fresh cup of coffee, and wonderful as gifts
NOTES : 175 calories per biscotti fat: 6.1g sat. fat: 2.1g cholesterol: 0
carbohydrate: 24.4g dietary fiber: 2.3g protein: 7.7g sodium: 124mg
Percentages based on a 2000 kcal daily diet: A: 1% C:0% Calcium: 3% Iron:
7%
Posted to EAT-LF Digest by Charisa Martin <charisa@moonstruckmuses.com> on
May 27, 1998
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