| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Italian | Cookies, Eat-lf mail, Ethnic, Italian, Low fat | 50 | servings |
INGREDIENTS
| Vegetable Oil | ||
| 1 | c | All-Purpose Flour; Plus |
| Extra For Pan | ||
| 1/2 | c | Walnuts; Toasted |
| 1/2 | c | Hazelnuts; Toasted |
| 1/2 | c | Whole Wheat Pastry Flour |
| 1 | ts | Baking Soda |
| Salt | ||
| 1/2 | c | Packed Dark Brown Sugar |
| 2 | lg | Eggs |
| 1 | ts | Vanilla Extract |
| 1 1/2 | ts | Lemon Zest; Finely Grated |
INSTRUCTIONS
Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; in a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely; in a lg. bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts; in a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff; preheat oven to 375F; shape dough into three 18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white; bake for 20 minutes; cut the ropes into diagonal slices about 1/2 wide; rearrange on baking sheet, reduce oven heat to 225F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned; these cookies will keep well in a tightly closed tin. To toast the nuts, spread on a pie plate and toast in a 350F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cool. NOTES : Cal 32.6 Total Fat 0.7g Sat Fat 0.1g Carb 5.9g Fib 0.2g Pro 0.8g Sod 27mg CFF 19.4% Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Luke 1:44 – Life Begins at Conception.”