Advertisement
Recipe: Anise Lemon Biscotti
Similar Categories: Anise, Lemon, Biscotti
2 cup unbleached white flour
1 tsp baking powder
1/4 tsp. salt
1 cup sugar
2 whole eggs
1 egg white
2 tbsp. freshly grated lemon peel
1 tbsp. ground anise seeds
Preheat the oven to 350 degrees.
Prepare a baking sheet with cooking spray or a very light coating of
oil.
In a large mixing bow, sift together flour, cornmeal, baking powder,
and
salt.
Lightly beat the eggs and add them to the flour mixture. Stir in the
maple
syrup, vanilla, and walnuts, mixing just until the dough is smooth.
Using a rubber spatula and floured hands, scoop half of the dough
out of
the bowl and onto one side of the baking sheet. Shape the dough into
a 15"
long log. Make a second log on the other side of the baking tray
with the
remaining dough. Space the logs at least 6" apart.
Bake for 25-30 minutes, until the top of each biscotti log is firm.
Remove
them with a long spatula to a wire rack and cool for 10-15 minutes.
Cut
each log on a severe diagonal into about 20 1/2" thick slices and
place
them, cut side down, on the baking sheet.
Reduce the oven temperature to 350 degrees and bake for 15 minutes.
Hot
from the oven, the biscotti might be slightly soft in the center,
but they
will harden as they cool. Allow them to cool completely. Stored in a
tin
or other tightly closed container, they will keep for at least a
couple of
weeks.
Per .62 oz. serving: 51 calories, 1.2 g protein, .5 g fat, 10.7 g
carbohydrates, .1 g saturated fatty acids, .1 g polyunsaturated fatty
acids, .2 g monounsaturated fatty acids, 15 mg cholesterol, 32 mg
sodium,
.2 g total dietary fiber
1 tsp baking powder
1/4 tsp. salt
1 cup sugar
2 whole eggs
1 egg white
2 tbsp. freshly grated lemon peel
1 tbsp. ground anise seeds
Preheat the oven to 350 degrees.
Prepare a baking sheet with cooking spray or a very light coating of
oil.
In a large mixing bow, sift together flour, cornmeal, baking powder,
and
salt.
Lightly beat the eggs and add them to the flour mixture. Stir in the
maple
syrup, vanilla, and walnuts, mixing just until the dough is smooth.
Using a rubber spatula and floured hands, scoop half of the dough
out of
the bowl and onto one side of the baking sheet. Shape the dough into
a 15"
long log. Make a second log on the other side of the baking tray
with the
remaining dough. Space the logs at least 6" apart.
Bake for 25-30 minutes, until the top of each biscotti log is firm.
Remove
them with a long spatula to a wire rack and cool for 10-15 minutes.
Cut
each log on a severe diagonal into about 20 1/2" thick slices and
place
them, cut side down, on the baking sheet.
Reduce the oven temperature to 350 degrees and bake for 15 minutes.
Hot
from the oven, the biscotti might be slightly soft in the center,
but they
will harden as they cool. Allow them to cool completely. Stored in a
tin
or other tightly closed container, they will keep for at least a
couple of
weeks.
Per .62 oz. serving: 51 calories, 1.2 g protein, .5 g fat, 10.7 g
carbohydrates, .1 g saturated fatty acids, .1 g polyunsaturated fatty
acids, .2 g monounsaturated fatty acids, 15 mg cholesterol, 32 mg
sodium,
.2 g total dietary fiber
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Anise, Lemon, Biscotti
| Stir Fried Green Beans | Smoked Game Hens Oriental |
