| 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.
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