| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
Vegetarian |
Cookies & b, Holidays & , Vegetarian |
1 |
servings |
INGREDIENTS
| 1 |
c |
Walnuts |
| 2 1/2 |
c |
All-purpose flour; unbleached |
| 3/4 |
c |
Sugar |
| 2 |
ts |
Baking powder |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Black pepper; finely ground |
| 2 |
lg |
Eggs; at room temperature |
| 2 |
lg |
Egg whites; at room temperature |
| 4 |
ts |
Grated lemon rind |
| 1 |
ts |
Lemon extract |
| 1 |
lg |
Egg white; lightly beaten |
INSTRUCTIONS
Adjust the oven rack to center of oven; preheat to 350F. Place nuts on a
small cookie sheet and toast until lightly golden, about 7 minutes. Cool
nuts slightly, chop fine, and set aside.
Line a 14 x 17 cookie sheet with parchment paper; set aside.
Put dry ingredients in bowl of electric mixer. Run machine on low speed to
combine, about 30 seconds.
In small bowl, whisk together whole eggs, 2 egg whites, zest and vanilla
extract. Add to flour mixture and beat on low speed until dough starts to
come together in a crumbly mass, about 30 seconds. Stir in cranberries and
nuts. Turn dough onto a lightly floured work surface (dough will be
slightly sticky). With lightly floured hands, gently knead several ties
until dough begins to hold together in a satiny mass; divide dough into
thirds. Shape into 3 ropes, approximately 11 inches long. Place ropes 2 1/2
inches apart on lined pan. With fingertips , lightly flatten each into a
log 1/2 inch high, 2 inches wide, and 13 inches long. Brush logs with
lightly beaten egg white.
Bake in preheated oven until logs are golden and firm to the touch, about
25 minutes. Place cookie sheet n wire rack and cool for 8 minutes. Lower
oven temperature to 325F. Transfer logs to cutting board. Leave parchment
on baking sheet. With a serrated knife, cut logs crosswise at a slight
diagonal into 1/2-inch slices. Place half of the slices cut side down on
pan, spacing them 1/2 inch apart. Return pan to oven and bake until
surfaces are lightly toasted, about 7 minutes on each side. Transfer
biscotti to wire rack and cool completely. Reline pan with fresh parchment
and repeat with remaining slices. Biscotti can be stored in a tin lined
with wax paper for 3 weeks.
Per serving: 2697 Calories; 84g Fat (28% calories from fat); 86g Protein;
411g Carbohydrate; 431mg Cholesterol; 1560mg Sodium Food Exchanges: 16 1/2
Starch/Bread; 7 Lean Meat; 10 Fruit; 13 Fat;
10 Other Carbohydrates
NOTES : The slight hint of black pepper combined with lemon zest adds a
zippy flavor.
Recipe by: Lean Italian Meatless Meals, Anne Casale
Posted to EAT-LF Digest by "Ellen C." <ellen@brakes.elekta.com> on Nov 11,
1999, converted by MM_Buster v2.0l.
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