Biscotti with Lavender and Orange

[Guest guest]

1/2 cup sugar

3 tablespoons butter or stick margarine, softened

1 1/2 tablespoons chopped fresh lavender leaves

1/2 teaspoon grated orange rind

1/2 teaspoon vanilla extract

2 large egg whites

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/8 teaspoon salt

2 tablespoons sliced almonds, toasted

Cooking spray

 

Preheat oven to 325°.

Beat the first 5 ingredients at medium speed of a mixer until well-blended.

Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level

with a knife. Combine the flour, baking powder, and salt; gradually add

flour mixture to sugar mixture, beating until blended. Stir in almonds.

Turn biscotti dough out onto a baking sheet coated with cooking spray; with

lightly floured hands, shape the dough into a 10-inch-long roll; flatten the

roll to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the

roll from the baking sheet, and cool for 10 minutes on a wire rack.

Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place

the slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes

(the cookies will be slightly soft in center but will harden as they cool).

Remove from baking sheet; cool completely on wire rack.

Note: Store in an airtight container. To freeze up to 6 months, place

biscotti in an airtight container.

 

Yield: 14 servings (serving size: 1 biscotti)

 

NUTRITION PER SERVING

CALORIES 106(26% from fat); FAT 3.1g (sat 1.6g,mono 1g,poly 0.2g); PROTEIN

2.1g; CHOLESTEROL 7mg; CALCIUM 20mg; SODIUM 80mg; FIBER 0.5g; IRON 0.7mg;

CARBOHYDRATE 17.7g

 

Cooking Light, JUNE 2000

 

Juana Serrano

True Essence Bath & Body