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Thread: Looking for a biscotti recipe

  1. #1

    Default Looking for a biscotti recipe

    Does anyone have a recipe for a point friendly biscotti recipe?
    Tina :walking: "I AM BEAUTIFUL"
    __________________________
    Start date: 10/12/06
    SW: 254.6 lbs.
    GW: 175 lbs.

  2. #2

    Default Re: Looking for a biscotti recipe

    I do have one, but it's at home - I will try to post tonight or bring in to post tomorrow. I haven't tried it, but want to.
    Kelly
    SW = 188 (1/2/07), CW = 131 (11/30/10)

  3. #3

    Default Re: Looking for a biscotti recipe

    Have you tried searching this forum? I know I've seen a couple.
    Joanne
    SW 252.6/WWG 157/2013 Restart 192.6/CW189

  4. #4
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: Looking for a biscotti recipe

    hang on, BRB
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  5. #5
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
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    Default Re: Looking for a biscotti recipe

    REALLY REALLY GOOD!!! I got 24 slices (even though the directions say 20):

    * Exported from MasterCook *

    Coconut Biscotti

    Recipe By :
    Serving Size : 24 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    1/4 teaspoon baking soda
    1/8 teaspoon nutmeg
    3/4 cup sugar
    1 teaspoon vanilla extract
    2 large eggs
    1 cup sweetened flaked coconut

    Preheat oven to 300°.

    Lightly spoon flour into dry measuring cups; level with a knife. Combine
    flour and next 4 ingredients (through nutmeg). Place sugar, vanilla, and
    eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until
    thick. Add flour mixture and coconut; stir to combine (dough will be very
    sticky). Turn dough out onto a heavily floured surface; knead lightly 7 or
    8 times. Shape dough into a 15 x 3-inch roll. Place roll on a baking sheet
    lined with parchment paper, and pat to 1-inch thickness. Bake at 300° for
    40 minutes or until roll is golden brown. Cool for 5 minutes on a wire
    rack.

    Cut roll diagonally into 20 (1/2-inch-thick) slices; stand slices upright
    on baking sheet. Bake 20 minutes (cookies will be slightly soft in center
    but will harden as they cool). Remove from baking sheet; cool completely
    on wire rack.

    Yield: 20 cookies (serving size: 1 biscotto

    Description:
    "Standing the cookies eliminates the traditional step of flipping them
    halfway through baking. Chocolate lovers can stir 1/2 cup mini
    chocolate chips into the batter or dip half of each cookie into melted
    chocolate."
    S(Internet Address):
    "http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayR
    cipe&recipe_id=1041878"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 85 Calories; 2g Fat (26.2% calories
    from fat); 1g Protein; 12g Carbohydrate; 1g Dietary Fiber; 16mg
    Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.66 points for 1/24


    Cooking Light, APRIL 2005

    for 20 cookies: Per Serving (excluding unknown items): 102
    Calories; 3g Fat (26.2% calories from fat); 2g Protein;
    15g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 66mg
    Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat;
    1/2 Other Carbohydrates.



    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Biscotti Toscani

    Recipe By :
    Serving Size : 42 Preparation Time :0:00
    Categories : Cookies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup whole almonds
    1/3 cup butter
    3/4 cup sugar
    2 medium eggs
    1 teaspoon vanilla extract
    1/4 teaspoon almond extract
    2 teaspoons orange zest -- grated
    2 1/4 cups flour
    1 1/2 teaspoons baking powder
    1 dash nutmeg
    1/4 teaspoon salt

    Preaheat oven to 325 degrees.

    Place nuts in a shallow pan and bake in
    oven until golden brown, 8- 10 minutes.
    Let cool.

    In a mixing bowl, cream butter and
    sugar until light and fluffy.

    Beat in eggs, vanilla, almond extract
    and orange zest.

    In a bowl, combine the flour, baking
    powder, nutmeg and salt.

    Add to the creamed mixture, mixing
    until blended.

    Cut almonds into halves or thirds and
    fold in.


    Divide dough in half.

    Place on a greased and floured baking
    sheet and form into 2 logs about 1/2
    inch thick, 1 1/2 inches wide and 12
    inches long, spacing them at least 2
    apart.

    Bake in the middle of the oven for 25
    minutes or until a light golden brown.
    Transfer from the baking sheet to a
    rack and cool for 5 minutes.

    Place on a cutting board and slice with
    a serrated knife diagonally at a 45
    degree angle about 1/2 inch thick
    slices.

    Lay slices flat on the baking sheet and
    return to oven for 10 minutes, turning
    them after 5 minutes, to dry slightly.
    Let cool on a rack. Store in a tightly
    covered container.


    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 71 Calories; 3g Fat (40.0% calories
    from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 13mg
    Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 1/2 Fat; 0 Other Carbohydrates.

    NOTES : 1.67 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0



    * Exported from MasterCook *

    Cranberry Pistachio Biscotti

    Recipe By :Maria Robbins
    Serving Size : 50 Preparation Time :0:00
    Categories : Cookies Lowfat/ Low Calorie
    Sweets

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons vodka
    1 cup dried cranberries
    2 cups flour
    1 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 medium eggs
    2 large egg white
    2 teaspoons vanilla extract
    1 tablespoon orange zest
    1 cup pistachio nuts

    1. Preheat oven to 325°. Line 2 cookie sheets with baking parchment.
    Sprinkle the vodka over the cranberries and set aside.

    2. Place the flour, sugar, baking powder, baking soda, and salt in the
    bowl of an electric mixer fitted with a paddle and stir to blend. Add the
    eggs, egg whites, vanilla extract, and orange zest and beat on low speed
    until the dough just comes together. Remove the bowl from the mixer and
    fold in the cranberries with their vodka and the pistachios.

    3. Remove the dough to a lightly floured surface and divie into 3 equal
    pieces. Shape each piece of dough into a log about 12 inches long and 2
    inches in diameter. Place 2 of the logs 4 inches apart on one of the
    prepared cookie sheets and the third log on the other sheet.

    Bake for 30 minutes, until the logs are firm to the tough and turn a light
    golfen color. Remove from the oven and place cookie sheets on wire racks.
    Let them cool for 10 minutes. Reduce oven temp. to 300°.

    5. Slide the baked logs onto a cutting bored. Using a long serrated knife,
    cut each log diagonally into 1/2" slices. Arrange the biscotti, cut sides
    down, on the cookie sheets. Bake for an additional 15 minutes on each
    side, until dry and toasted to a light golden color.

    6. Remove biscotti to a wire rack and let cool completely. Store in aan
    airtight container. They will keep for up to a month.

    Description:
    "These are so **YUMMIE**!!!!!"
    Source:
    "Biscotti and Other Low Fat Cookies isbn #0312167822"

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 62 Calories; 1g Fat (25.0% calories
    from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
    48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat;
    1/2 Other Carbohydrates.

    NOTES : 1.12 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Pumpkin Pie Biscotti

    Recipe By :Christmas with Southern Living 1996
    Serving Size : 72 Preparation Time :1:30
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 1/2 Cups flour
    1 1/2 Cups brown sugar, packed
    2 Teaspoons baking powder
    1/2 Teaspoon salt
    2 Teaspoons pumpkin pie spice
    1/2 Cup canned pumpkin
    1/2 cup egg beaters 99% egg substitute
    1 Tablespoon vanilla
    2 Tablespoons butter or margarine -- see *Note
    1 1/4 Cups macadamia nuts -- coarsely chopped, *

    Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,
    eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin
    mixture to flour mixture, stirring until dry ingredients are moistened.
    (Mixture will be very crumbly; it will gradually become moist after
    stirring.)

    Melt butter in a large skillet over medium heat; add macadamia nuts.
    Cook,
    stirring constantly, until nuts are browned. Remove from heat, and cool
    completely. Knead or gently stir cooled nuts into dough.

    *NOTE: I never use nuts in my biscotti in order to lower the fat content
    and
    personally don't miss them at all. I will simply omit the nuts, thereby
    also
    leaving out the butter. If you want to use the nuts, cut the amount of
    nuts
    and butter in half.

    Place dough on a lightly floured surface, and divide into 4 portions.
    Lightly flour hands, and shape each portion into a 1" x 15" slightly
    flattened log. Place logs 3" apart on lightly greased large cookie
    sheets.

    Bake at 350 for 23 minutes; cool logs 15 minutes. Reduce oven temperature
    to 300.

    Cut each log crosswise into 1/2" slices, using a serrated knife. Place
    slices on ungreased cookie sheets. Bake at 300 for 15 minutes. Cool
    completely on wire racks.

    >From: cbmcam@cyberramp.net



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 44 Calories; trace Fat (7.9%
    calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg
    Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Vegetable; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : .88 points when the nuts are omitted.
    1.38 points when nuts are included

    This twice-baked cookie with staying power makes enough
    extras to package and send as gifts. Very good!!


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543


    * Exported from MasterCook *

    Fat Free Mocha- Almond Biscotti

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup Whole unblanched almonds
    2 1/2 cups All-purpose flour
    1 cup Sugar
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    2 large Eggs
    2 large Egg whites
    1 teaspoon Vanilla extract
    1 tablespoon Unsweetened cocoa powder
    2 teaspoons Instant coffee
    1 ounce melted unsweetened chocolate
    1/2 teaspoon almond extract

    Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake
    for 12 to 14 minutes, or until lightly toasted. Set aside.

    Stir together flour, sugar, baking powder, baking soda and salt. Whisk
    together eggs, egg whites and vanilla, and add to the dry ingredients.
    Mix just until smooth. In a small bowl, combine cocoa, instant coffee and
    4 tsp. water. Divide the dough in half. To one half, add the cocoa
    mixture and melted chocolate. Mix just until incorporated. To the other
    half, stir in almond extract and almonds.

    Place half of the almond dough on a well-floured work surface. Pat into a
    4x8 inch rectangle. Top with half of chocolate dough. Roll up into a log
    b, then roll back and forth to form a 14 inch log, 1 1/2 inches thick.
    Repeat with the remaining doughs. Place the logs on a prepared baking
    sheet. Bake for 20 to 25 minutes, or until firm to the touch. Transfer the
    logs to a rack to cool. Reduce the oven temperature to 300 degrees F.

    Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on
    the baking sheet and bake for 40 more minutes. Let cool before storing in
    an air tight container.

    * This makes 2 loaves. For easy doubling of this recipe, make 2 recipes,
    one all almond and one all chocolate.

    * Before putting chocolate dough on top of almond dough, brush a little
    water between them. Also, an egg white whisked with a little water brushed
    on logs before baking gives them a nice look.

    * From Eating Well Magazine Nov/Dec 1992 *



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 45 Calories; 1g Fat (11.1% calories
    from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg
    Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.14 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Fat Free Orange Poppy Seed Biscotti

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c All-purpose flour
    1 c Sugar
    1/4 cup Poppy seeds
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    2 large Eggs
    2 large Egg whites
    3 tablespoons Grated orange zest
    1 tablespoon Orange juice concentrate

    Preheat oven to 325 degreees F. Combine flour, sugar, poppy seeds,
    baking powder, baking soda and salt. Whisk together eggs, egg whites,
    orange zest and orange concentrate, and add to the dry ingredients. Mix
    well.

    Working on a floured surface, shape the dough into 2 logs, each about 14
    inches long and 1 1/2 inches thick. Place the logs on a prepared baking
    sheet and bake for 20 to 25 minutes, or until firm to the touch. Transfer
    the logs to a rack to cool. Reduce the oven temp to 300 degrees F.

    Cut the logs diagonally into 1/2 inch thick slices. Stand the slices
    upright on the baking sheet and bake for 40 minutes more. Let cool
    completely before storing in an airtight container.

    40 Calories per Biscotti / 1gm Protein, 1gm Fat, 8gm Carbohydrate, 32mg
    Sodium, 9mg Cholesterol

    From...Eating Well Magazine Nov/Dec '92



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 58 Calories; 1g Fat (11.6% calories
    from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg
    Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : 1.2 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


    I have a Mastercook cookbook of 127 Biscotti recipes and only some of them have been pointed, but many are point friendly. I'll have a look around for more recipes, but this is what I have off the top of my head/mastercook.

    There is also this link:
    http://www.cookinglight.com/cooking/...query=biscotti

    It's the listing of all the biscotti recipes at Cookinglight.com. They aren't pointed, but they have the information for you to check the points.
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

  6. #6
    Join Date
    Mar 2001
    Location
    In my own little world, Canada
    Replies
    1,446

    Default Re: Looking for a biscotti recipe

    I found these recipes in my cookbook, there may be the duplicates of the ones I have already posted, but they got caught up in the search:

    * Exported from MasterCook *

    Anise Biscotti #4

    Recipe By :_Eating Well_ magazine (modified) (Reggie Dwork)
    Serving Size : 48 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Flour -- Plus
    2 tablespoons Flour
    3/4 cup Sugar
    1 tablespoon Anise Seed -- crushed
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    3 Eggs -- Commercial Replacer -- Or 6 Whites Etc
    2 tablespoons Grated Fresh Lemon Zest -- Or 1 T Dried
    1 tablespoon Fresh lemon juice

    Preheat oven to 325 degrees F. Coat baking sheet with non-stick spray or
    parchment. In a medium bowl, combine flour, sugar, anise seeds, baking
    powder, baking soda, and salt. Whisk together egg equivalents, lemon
    zest,
    and lemon juice, and add to the dry ingredients. Mix well. Working on a
    floured surface, shape dough into two logs, each about 14 inches long and
    1-1/2 inches thick. Set the logs on prepared baking sheet, at least 4
    inches apart (the dough will spread during baking). Bake for 20 to 25
    minutes, until firm to the touch. Transfer the logs to the rack to cool.
    Reduce oven temperature to 300 degrees F. Cut the logs diagonally into
    1/2-inch-thick slices, using a serrated knife and a gentle sawing motion.
    Stand the slices on their sides on the baking sheet and return to the
    oven.
    Bake for 40 minutes. Remove from oven and cool completely before storing.
    Biscotti will crisp as they cool. Store, in an air-tight container, up to
    one month.

    Makes about 4 dozen biscotti.

    note: I made 43 cookies, about 40 cal, < 1 g fat each, but it depends on
    what you use for the "egg"

    > From: Christina Hulbe <chulbe@magnus.acs.ohio-state.edu>. Fatfree Digest
    [Volume 10 Issue 17] Aug. 27, 1994. Formatted by Sue Smith, S.Smith34,
    TXFT40A@Prodigy.com using MMCONV



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 37 Calories; trace Fat (8.5%
    calories from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 12mg
    Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 0 Other Carbohydrates.

    NOTES : .74 points

    Cal 36.8
    Fat 0.3g
    Carb 7.5g
    Fib 0.1g
    Pro 0.9g
    Sod 35mf


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 802 0


    * Exported from MasterCook *

    Biscotti All'anice

    Recipe By :
    Serving Size : 48 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 eggs
    2 teaspoons anise extract
    3/4 cup sugar
    1 pinch salt
    1 1/2 cups all-purpose flour
    1/4 cup cornstarch
    1/2 teaspoon baking powder

    PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a
    mixing bowl or the bowl of an electric mixer and whip with a hand mixer
    set at high speed or in a heavy duty mixer fitted with the whip. Continue
    whipping until the mixture is very light and increased in volume, 6-7
    minutes. While the egg mixture is whipping, combine the flour, cornstarch
    and baking powder and stir to mix. Remove the whipped eggs from the mixer
    and sift over the flour mixture in three additions, folding it in after
    each addition with a rubber spatula. The batter will lose most of its air
    and become rather stiff. Pipe the batter, using a pastry bag with a
    3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment
    paper or buttered wax paper. Pipe two logs about 1 1/2 inches wide and the
    length of the pan. Bake the logs about 20 minutes, until they are well
    risen and golden. Remove from oven and place logs on a cutting board to
    cool about 10 minutes. Using a sharp, serrated knife, slice the logs
    diagonally at 1/2-inch intervals. Place the biscotti cut side down on the
    pan and return them to the oven for about 10-15 minutes, until they color
    lightly on the cut surfaces. Cool the biscotti on the pans and store them
    in a tin between layers of wax paper.











    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 33 Calories; trace Fat (8.5%
    calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg
    Cholesterol; 11mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat;
    0 Other Carbohydrates.

    NOTES : .66 points

    Nutr. Assoc. : 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Biscotti Di Prato

    Recipe By :Atlantic Monthl
    Serving Size : 48 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup almonds -- whole, unblanched
    2 cups unbleached flour -- unsifted
    1 cup sugar
    1 teaspoon baking soda
    1 pinch salt
    3 large eggs
    1/2 teaspoon vanilla

    This recipe makes about 4 dozen very crunchy biscotti. I've never put
    chocolate on the biscotti. You need two 12x15 inch (approx.) cookie
    sheets. Butter and flour ONE of the cookie sheets. The oven should be at
    350 to roast the almonds, and 300 to bake the biscotti. Total baking time
    for the biscotti is about 2 hours. You also need to have handy and ready
    a surface for kneading the biscotti dough and a surface for cutting the
    baked biscotti. Roast the almonds in a 350 degree often until lightly
    browned (10-15 minutes). Cool nuts completely. Lower the oven temperature
    to 300. In a medium bowl, stir together the dry ingredients (flour,
    sugar, baking soda, salt) just to mix. Separate out about 1/2 cup of this
    mixture, and spread SOME of the reserved 1/2 cup onto your kneading
    surface. In a small bowl or measuring cup, lightly beat together the eggs
    and vanilla. Make a well in the flour mixture in the medium bowl and pour
    in the egg/vanilla mixture. Stir the flour into the egg mixture from the
    outside of the well. Continue combining until the mixture is too stiff to
    stir. Turn the mixture out onto your kneading surface, which should
    already be floured with some of the reserved dry ingredients. With
    floured hands (use some of the reserved dry ingredients for this if you
    want), fold the dough over itself until it coheres. Use the rest of the
    reserved dry ingredients for your hands and the work surface, if
    necessary. Press the nuts into the dough and keep folding the dough over
    itself until the nuts are evenly distributed. Let the dough sit a few
    minutes so the flour absorbs the liquid completely, making the dough less
    sticky. Divide the dough into 3 equal pieces. Roll each piece with your
    hands so that the pieces are elongated into strips about 1" wide and
    12"-14" long. *** Place the strips on the buttered/floured baking sheet,
    leaving about 4" between each strip. If you want somewhat wider strips,
    flatten the strips with your hands to a width of 2". Bake for about 50
    minutes at 300. Let the strips cool for 5 minutes, and them remove them
    with a spatula to a cutting surface. Using a sharp knife and making
    downward strokes, cut the strips into diagonal bars about 1/2" wide. Lay
    the cut biscotti on their sides on the two baking sheets. Toast 35-50
    minutes, depending on how dark (and crunchy?) you want them. *** To make
    much wider strips, divide the dough into two strips, same length
    (12"-14"). Each cookie will be about 6" long. This should make about 2
    dozen cookies.











    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 54 Calories; 2g Fat (29.2% calories
    from fat); 1g Protein; 8g Carbohydrate; trace Dietary Fiber; 12mg
    Cholesterol; 33mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.24 points

    Nutr. Assoc. : 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Biscotti L'orange

    Recipe By :
    Serving Size : 27 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup sugar
    1 teaspoon grated orange rind
    1 teaspoon vanilla extract
    1/2 teaspoon orange extract
    3 eggs
    3 cups all-purpose flour
    1/2 cup chopped walnuts
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    Vegetable cooking spray

    Combine first 5 ingredients in a large bowl; beat at medium speed of a
    mixer until well-blended.

    Combine flour, walnuts, baking soda, and salt; gradually add to sugar
    mixture, beating until well-blended.

    Turn dough out onto a lightly floured surface, and knead lightly 7 times.
    Shape dough into a 16-inch-long roll, and place on a baking sheet coated
    with cooking spray; flatten roll to 1-inch thickness.

    Bake at 350 degrees for 30 minutes. Remove roll from baking sheet; let
    cool 10 minutes on a wire rack.

    Cut roll diagonally into 27 (1/2-inch) slices, and place, cut sides down,
    on baking sheet.

    Reduce oven temperature to 325 degrees, and bake 10 minutes. Turn cookies
    over, and bake an additional 10 minutes (the cookies will be slightly soft
    in center but will harden as they cool). Remove from baking sheet, and let
    cool completely on wire rack.

    (serving size: 1 cookie)

    Source:
    "Cooking Light, June 1995, page 88"
    Copyright:
    "© Cooking Light"
    Yield:
    "27 cookies"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 101 Calories; 2g Fat (17.2%
    calories from fat); 3g Protein; 18g Carbohydrate; trace Dietary Fiber;
    21mg Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
    0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.18 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Biscotti Napoletani

    Recipe By :NICK MALGIERI
    Serving Size : 60 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups all-purpose flour
    3/4 cup sugar
    3/4 cup almonds -- unblnchd,fine ground
    1/2 teaspoon bicarbonate of ammonia
    1/2 teaspoon cinnamon
    3/4 cup almonds -- whole, unblanched
    1/3 cup honey
    1/3 cup water

    Can substitute 1/2 teaspoon each of baking powder and baking soda for
    bicarb of ammonia.

    Be careful with the first baking of these biscotti. Even though they are
    baked a second time after being cut, if they do not bake sufficiently the
    first time, the biscotti will have a hard, heavy core. PREHEAT OVEN TO
    350F. Combine all ingredients except honey and water in a mixing bowl and
    stir a minute or 2 to mix. Add the honey and water and stir until a firm
    dough forms. Remove dough from bowl and divide in half. Roll each half
    into a log about 15 inches long. Place both logs, well apart, on a jelly
    roll pan lined with parchment or buttered wax paper. Bake about 30
    minutes, until well risen, firm and a dark golden color. Remove from oven,
    cool logs slightly and place on a cutting board. Slice the logs diagonally
    at 1/2-inch intervals. Return the cut biscotti to the pan, cut side down,
    and bake an additional 15 minutes, until lightly colored and dry. Cool on
    the pan. Store in a tin--they keep well.











    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 52 Calories; 2g Fat (31.8% calories
    from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
    5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other
    Carbohydrates.

    NOTES : 1 points

    Nutr. Assoc. : 0 0 0 2136 0 0 0 0


    * Exported from MasterCook *

    Biscotti With Dried Cherries

    Recipe By :Madge Rosenberg "The Best Low- Fat, No - Sugar Bread Machine Cookbook Ever" Isbn # 006017174x
    Serving Size : 20 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons dry yeast
    3 cups bread flour
    1/3 cup whole wheat flour
    1 1/2 tablespoons orange zest -- grated
    1 1/2 teaspoons anise seed
    1/4 teaspoon salt
    1 1/4 cups water
    3/4 cup dried cherries -- or dired cranberries

    1. Add all ingredients, except the cherries or cranberries, in the order
    suggested by your bread machine manuel and process on the basic bread
    cycle according to the manufacturers directions.

    2. Add the cherries or cranberries at the beeper to signal the end of the
    first kneading in machines without a beeper to signal the addition of
    fruit and nuts. Remove the bread and let cool.

    3. Preheat the oven to 350 degrees. Slice the cooled bread, or day-old
    bread, 1/2" thick. Cut the slices into fingers 1" wide. Place on and
    ungreased baking sheet and toast 20 minutes, or until crisp. The fresher
    the bread, the longer it needs to toast. Cool and store in airtight
    containers.

    Yield:
    "1 1/2 pounds"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 104 Calories; 1g Fat (4.6% calories
    from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 0mg
    Cholesterol; 29mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2
    Fruit; 0 Fat.

    NOTES : 1.963 points for 1 oz- based on MasterCook values

    Nutr. Assoc. : 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Chestnut Biscotti

    Recipe By :
    Serving Size : 16 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup sugar
    2 tablespoons stick margarine -- softened
    1 large egg
    1 1/2 teaspoons vanilla extract
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon ground nutmeg
    Dash salt
    1/2 cup finely chopped cooked shelled chestnuts -- (about 1/2 pound in shells)
    Cooking spray

    Preheat oven to 350º.

    Combine sugar and margarine in a large bowl; beat at medium speed of a
    mixer until well-blended. Add egg and vanilla; beat well. Combine flour,
    baking powder, nutmeg, and salt; gradually add to sugar mixture, beating
    until well-blended. Add chestnuts; beat well.

    Turn dough out onto a lightly floured surface; knead lightly 7 times.
    Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated
    with cooking spray; flatten to a 1-inch thickness.

    Bake at 350º for 30 minutes. Remove roll from baking sheet; let cool 10
    minutes on a wire rack.

    Cut roll diagonally into 16 (1/2-inch) slices. Place slices, cut sides
    down, on a baking sheet. Bake at 350º for 5 minutes. Turn cookies over;
    bake an additional 5 minutes (cookies will be slightly soft in center but
    will harden as they cool). Remove from baking sheet; let cool completely
    on wire rack.

    Serving Size: 1 biscotti

    Source:
    "Cooking Light, December 1996, p.145"
    Copyright:
    "© Cooking Light"
    T(Baking Time):
    "0:40"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 89 Calories; 2g Fat (19.4% calories
    from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 12mg
    Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.94 points

    Store the biscotti in an airtight container.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 4744 0


    * Exported from MasterCook *

    Chocolate Biscotti #2

    Recipe By :
    Serving Size : 60 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2/3 cup almonds -- whole
    1 3/4 cups all-purpose flour
    1/3 cup unsweetened cocoa powder
    1 tablespoon instant coffee -- or espresso
    1 teaspoon baking soda
    1/4 teaspoon salt
    1/3 cup semisweet chocolate chips
    2 eggs
    2 egg whites
    1 cup sugar
    1 teaspoon vanilla extract
    1/2 teaspoon almond extract -- (optional)

    Position racks in upper and lower third of oven. Heat oven to 350F. Place
    almonds in jelly-roll pan and toast until golden. Cool nuts completely.
    Coarsely chop. Reduce oven temp to 300F. Line cookie sheet with parchment
    paper. Whisk flour, cocoa, espresso, baking soda, and salt together in
    bowl. Place one quarter of flour mix and choc. chips in food processor;
    process until very fine. Combine with remaining flour mix. Set aside.
    Whisk whole eggs, egg whites, sugar, vanilla, and almond extract in bowl
    until frothy. Stir in dry ingredients. and nuts. Mix will be thick and
    sticky. Spoon batter into three 12x2 1/2-inch strips, at least 2 1/2
    inches apart, on prepared cookie sheet. Even edges with metal spatula.
    Bake 45 min. on lower rack. Cool on sheet on wire rack 10 min. Leave oven
    on. Transfer loaves from parchment to cutting board. Cut into 1/2-inch
    slices with serrated knife. Arrange cut side down on cookie sheet. Bake 12
    min. per side. Cool.

    60 Servings. Calories: 47; Fat: 1 gram.

    >From: Lee Theis <theis@geocities.com>



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 44 Calories; 1g Fat (26.4% calories
    from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 6mg
    Cholesterol; 34mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat;
    1/2 Other Carbohydrates.

    NOTES : .96 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Cocoa Almond Biscotti

    Recipe By :cbmcam <cbmcam@cyberramp.net>
    Serving Size : 24 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 2/3 cups Flour
    2/3 cup Sugar
    1/4 cup Cocoa powder
    2 teaspoons Baking powder
    1/3 cup almonds -- chopped (optional)
    1/4 cup Egg Beaters® 99% egg substitute
    2 tablespoons Egg Beaters® 99% egg substitute -- (can use egg whites)
    1/4 cup Chocolate syrup
    2 teaspoons Almond extract

    1. In a large bowl, combine the flour, sugar, cocoa and baking powder
    and stir to mix well. Add the almonds if desired and stir to mix. Add the
    remaining ingredients and stir just until the dough holds together.

    2. Turn the dough onto a lightly floured surface and shape into two 8 x
    2 inch logs. (If the dough is too sticky to handle, knead in a little
    more flour.) Flatten out the logs a little bit or else the crust will
    split and crack. Coat a baking sheet with nonstick cooking
    spray and place the logs on the sheet. Bake at 350 degrees F for about 23
    minutes, or until lightly browned. Transfer the logs to a wire rack and
    allow to cool for 10 minutes.

    3. Place the logs on a cutting board and use a serrated knife to slice
    the logs diagonally into 1/2 inch thick slices. Place the slices on a
    baking sheet and bake at 300 degrees F for 20 minutes or until lightly
    browned, turning after 10 minutes.

    4. Transfer the biscotti to wire racks and cool completely. Serve
    immediately or store in an airtight container.

    NOTE: These are very easy to make and taste great. I made them without
    the almonds, so there were even less fat and calories.

    >From: Fat-Free Holiday Recipes by Sandra Woodruff, RD

    NUTRITIONAL FACTS (PER BISCOTTI)

    Calories: 60
    Cholesterol: 0 mg
    Fat: 0.3 g
    Fiber: 1.4 g
    Protein: 1.7 g
    Sodium: 29 mg




    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 76 Calories; 1g Fat (14.5% calories
    from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg
    Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.40 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Coffee-hazelnut Biscotti

    Recipe By :
    Serving Size : 60 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons Frangelico -- (hazelnut-flavored liqueur)
    2 tablespoons unsweetened cocoa
    1 teaspoon instant espresso
    OR
    2 teaspoons instant coffee granules
    1 teaspoon vegetable oil
    2 large egg whites
    1 large egg
    1 1/3 cups all-purpose flour
    1/2 cup whole-wheat flour
    1/2 cup granulated sugar
    1/2 cup packed brown sugar
    1/2 cup toasted hazelnuts * -- coarsely chopped and divided
    1 teaspoon baking soda
    1/8 teaspoon salt
    2 teaspoons ground coffee beans
    Cooking spray

    Preheat oven to 300º.

    Place liqueur in a small bowl. Microwave at high 10 seconds. Stir in cocoa
    and espresso until smooth. Add oil, egg whites, and egg, stirring with a
    whisk until blended.

    Lightly spoon flours into dry measuring cups; level with a knife. Place
    flours, sugars, 2 tablespoons hazelnuts, baking soda, and salt in a food
    processor; process until hazelnuts are ground. Add ground coffee; pulse 2
    times or until blended. With processor on, slowly add liqueur mixture
    through food chute; process until dough forms a ball. Add 6 tablespoons
    hazelnuts; pulse 5 times or until blended (dough will be sticky). Turn
    dough out onto a floured surface; knead lightly 4 to 5 times. Divide dough
    into 3 equal portions, shaping each portion into a 10-inch long roll.
    Place rolls 3 inches apart on a large baking sheet coated with cooking
    spray. Bake at 300º for 28 minutes. Remove rolls from baking sheet; cool
    10 minutes on a wire rack.

    Cut each roll diagonally into 20 (1/2-inch) slices. Place slices, cut
    sides down, on baking sheets. Bake at 300º for 20 minutes. Turn cookies
    over; bake an additional 10 minutes (cookies will be slightly soft in
    center but will harden as they cool). Remove from baking sheets; cool
    completely on wire racks.

    (serving size: 1 biscotto)

    Source:
    "Cooking Light, July/August 1999, p.108"
    Copyright:
    "© Cooking Light"
    Yield:
    "5 dozen"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 40 Calories; 1g Fat (22.9% calories
    from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 3mg
    Cholesterol; 29mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat;
    0 Other Carbohydrates.

    NOTES : .88 points

    * To toast hazelnuts, place on a baking sheet and bake at
    350º for 15 minutes, stirring once. Turn nuts out onto a
    towel. Roll up towel and rub off skins. Chop nuts.

    Nutr. Assoc. : 2056 0 2130706543 0 0 0 0 0 0 0 0 0 3679 0 0 2751 5440


    * Exported from MasterCook *

    Cranberry Pistachio Biscotti 2

    Recipe By :Maria Robbins
    Serving Size : 50 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 tablespoons vodka
    1 cup dried cranberries
    2 cups flour
    1 cup sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    2 medium eggs
    2 large egg white
    2 teaspoons vanilla extract
    1 tablespoon orange zest
    1 cup pistachio nuts

    1. Preheat oven to 325°. Line 2 cookie sheets with baking parchment.
    Sprinkle the vodka over the cranberries and set aside.

    2. Place the flour, sugar, baking powder, baking soda, and salt in the
    bowl of an electric mixer fitted with a paddle and stir to blend. Add the
    eggs, egg whites, vanilla extract, and orange zest and beat on low speed
    until the dough just comes together. Remove the bowl from the mixer and
    fold in the cranberries with their vodka and the pistachios.

    3. Remove the dough to a lightly floured surface and divie into 3 equal
    pieces. Shape each piece of dough into a log about 12 inches long and 2
    inches in diameter. Place 2 of the logs 4 inches apart on one of the
    prepared cookie sheets and the third log on the other sheet.

    Bake for 30 minutes, until the logs are firm to the tough and turn a light
    golfen color. Remove from the oven and place cookie sheets on wire racks.
    Let them cool for 10 minutes. Reduce oven temp. to 300°.

    5. Slide the baked logs onto a cutting bored. Using a long serrated knife,
    cut each log diagonally into 1/2" slices. Arrange the biscotti, cut sides
    down, on the cookie sheets. Bake for an additional 15 minutes on each
    side, until dry and toasted to a light golden color.

    6. Remove biscotti to a wire rack and let cool completely. Store in aan
    airtight container. They will keep for up to a month.

    Description:
    "These are so **YUMMIE**!!!!!"
    Source:
    "Biscotti and Other Low Fat Cookies isbn #0312167822"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 62 Calories; 1g Fat (25.0% calories
    from fat); 1g Protein; 9g Carbohydrate; 1g Dietary Fiber; 7mg Cholesterol;
    48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat;
    1/2 Other Carbohydrates.

    NOTES : 1.12 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Fat Free Lemon Poppy Seed Biscotti

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Unbleached All Purpose Flour
    3/4 cup Sugar
    1/2 cup finely ground almonds
    1/2 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1 tablespoon Grated Lemon Peel
    3 tablespoons Poppy Seeds
    1 Egg
    2 Egg Whites
    1 teaspoon Lemon extract

    Preheat oven to 350. Grease and flour (or use parchment paper), a
    large cookie sheet.

    Mix dry ingredients. Combine wet ingredients and mix with dry
    ingredients to form 2-15 inch logs. Bake 30 minutes. Cool slightly
    and cut diagonally in 1/2 inch slices. Bake 8-10 minutes more til
    dry. Cool completely before storing in an airtight container.

    43 Calories each / 1gm Fat

    From Eating Well Magazine Nov/Dec 1992





    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 33 Calories; trace Fat (8.8%
    calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 4mg
    Cholesterol; 21mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 0 Other Carbohydrates.

    NOTES : .88 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Fat Free Mocha- Almond Biscotti

    Recipe By :
    Serving Size : 50 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/2 cup Whole unblanched almonds
    2 1/2 cups All-purpose flour
    1 cup Sugar
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    2 large Eggs
    2 large Egg whites
    1 teaspoon Vanilla extract
    1 tablespoon Unsweetened cocoa powder
    2 teaspoons Instant coffee
    1 ounce melted unsweetened chocolate
    1/2 teaspoon almond extract

    Preheat oven to 325 degrees F. Spread almonds on a baking sheet and bake
    for 12 to 14 minutes, or until lightly toasted. Set aside.

    Stir together flour, sugar, baking powder, baking soda and salt. Whisk
    together eggs, egg whites and vanilla, and add to the dry ingredients.
    Mix just until smooth. In a small bowl, combine cocoa, instant coffee and
    4 tsp. water. Divide the dough in half. To one half, add the cocoa
    mixture and melted chocolate. Mix just until incorporated. To the other
    half, stir in almond extract and almonds.

    Place half of the almond dough on a well-floured work surface. Pat into a
    4x8 inch rectangle. Top with half of chocolate dough. Roll up into a log
    b, then roll back and forth to form a 14 inch log, 1 1/2 inches thick.
    Repeat with the remaining doughs. Place the logs on a prepared baking
    sheet. Bake for 20 to 25 minutes, or until firm to the touch. Transfer the
    logs to a rack to cool. Reduce the oven temperature to 300 degrees F.

    Cut the logs diagonally into 1/2 inch slices. Stand the slices upright on
    the baking sheet and bake for 40 more minutes. Let cool before storing in
    an air tight container.

    * This makes 2 loaves. For easy doubling of this recipe, make 2 recipes,
    one all almond and one all chocolate.

    * Before putting chocolate dough on top of almond dough, brush a little
    water between them. Also, an egg white whisked with a little water brushed
    on logs before baking gives them a nice look.

    * From Eating Well Magazine Nov/Dec 1992 *



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 45 Calories; 1g Fat (11.1% calories
    from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg
    Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.14 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Fat Free Orange Poppy Seed Biscotti

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 c All-purpose flour
    1 c Sugar
    1/4 cup Poppy seeds
    1 teaspoon Baking powder
    1/2 teaspoon Baking soda
    1/4 teaspoon Salt
    2 large Eggs
    2 large Egg whites
    3 tablespoons Grated orange zest
    1 tablespoon Orange juice concentrate

    Preheat oven to 325 degreees F. Combine flour, sugar, poppy seeds,
    baking powder, baking soda and salt. Whisk together eggs, egg whites,
    orange zest and orange concentrate, and add to the dry ingredients. Mix
    well.

    Working on a floured surface, shape the dough into 2 logs, each about 14
    inches long and 1 1/2 inches thick. Place the logs on a prepared baking
    sheet and bake for 20 to 25 minutes, or until firm to the touch. Transfer
    the logs to a rack to cool. Reduce the oven temp to 300 degrees F.

    Cut the logs diagonally into 1/2 inch thick slices. Stand the slices
    upright on the baking sheet and bake for 40 minutes more. Let cool
    completely before storing in an airtight container.

    40 Calories per Biscotti / 1gm Protein, 1gm Fat, 8gm Carbohydrate, 32mg
    Sodium, 9mg Cholesterol

    From...Eating Well Magazine Nov/Dec '92



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 58 Calories; 1g Fat (11.6% calories
    from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 10mg
    Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : 1.2 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Friselle

    Recipe By :Madge Rosenberg "The Best Low- Fat, No - Sugar Bread Machine Cookbook Ever" Isbn # 006017174x
    Serving Size : 20 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 1/2 teaspoons dry yeast
    2 2/3 cups bread flour
    3/4 cup whole wheat flour
    3/4 teaspoon freshly ground black pepper
    3/4 teaspoon salt
    1 1/4 cups water

    1. Add all ingredients in the order suggested by your bread machine manuel
    and process on the bread cycle according to the manufacturer's directions.


    2. When the bread has cooled, cut the loaf into slices 1/2" thick. Slice
    each piece into 1" fingers. Set on a nonstick baking sheet.

    3. Preheat oven to 300 degrees. Bake the friselle 1 hour, or until golden
    and hard.

    Description:
    "These are hard, peppery rolls. Put one in the bottom of a soup bowl
    and pour chowder over it. Or munch on it with a glass of wine."
    Yield:
    "1 1/2 pounds"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 82 Calories; trace Fat (4.4%
    calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 0mg
    Cholesterol; 81mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat.

    NOTES : They appear to be like biscotti
    1.515 points for 1/20- based on Mastercook values

    Nutr. Assoc. : 0 0 0 0 0 0


    * Exported from MasterCook *

    Fruit Biscotto

    Recipe By :Marcia Fasy
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 egg whites
    1/4 Teaspoon cream of tartar
    1/2 Cup sugar
    1/2 Teaspoon vanilla
    1/2 Teaspoon almond extract
    1 Cup flour, all-purpose -- sifted
    3/4 Cup almonds, blanched -- whole unblanched
    1/2 Cup cherries -- red candied
    1/3 cup candied pineapple -- chopped
    1/3 Cup apricots, dried -- chopped

    Beat egg whites and cream of tartar. Add sugar, 1 T at a time. Beat in
    vanilla and almond until blended. Fold in flour gently but thoroughly.
    Sprinkle almonds, cherries, pineapple and apricots over flour mixture and
    fold gently until just combined. Spread evenly into lined or greased
    loaf pan 8.5x4.5x3 or 7.5x4x2.25. Bake in preheated 350 oven until light
    brown and firm, about 35 min. Turn out on wire rack and cool to room
    temp (can be stored 1-2 days before slicing). Cut into thin slices (3/8
    " thick) and arrange on ungreased cookie sheet. Bake in preheated 300
    oven until crisp, about 45 min. Cool on rack to room temp.

    My note: I have substituted dried fruit for the candied fruit. It is
    good with almost any dried fruit. I like a combination of dried papaya,
    dried pineapple, apricots and dried cranberries.

    >From: marciaf@juno.com (marcia a Fasy)



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 53 Calories; 2g Fat (30.6% calories
    from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
    5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0
    Other Carbohydrates.

    NOTES : 1 point

    Here is my husband's favorite biscotti. He likes these
    better than the higher fat ones.

    52.7cal 1.7 gm fat


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Ginger-chocolate Chip Biscotti

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 teaspoon vanilla extract
    2 large eggs
    1 large egg white
    2 cups all-purpose flour
    1 cup sugar
    1 teaspoon ground cinnamon
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 teaspoon ground cloves
    1/2 cup semisweet chocolate minichips
    2 tablespoons chopped crystallized ginger
    Cooking spray

    Preheat oven to 350º.

    Combine vanilla, eggs, and egg white in a large bowl; stir with a whisk.
    Lightly spoon flour into dry measuring cups, and level with a knife.
    Combine the flour and next 6 ingredients (flour through cloves) in a
    medium bowl. Add flour mixture, chocolate minichips, and crystallized
    ginger to egg mixture; stir mixture until well-blended. Divide dough in
    half, and turn out onto a baking sheet coated with cooking spray. Shape
    each portion of dough into a 12-inch-long roll; flatten to 1/2-inch
    thickness. Bake at 350º for 25 minutes. Remove rolls from baking sheet;
    cool rolls for 10 minutes on a wire rack.

    Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut
    sides down, on baking sheet. Bake at 350º for 10 minutes. Turn cookies
    over; bake an additional 10 minutes (cookies will be slightly soft in
    center but will harden as they cool). Remove from baking sheet; cool
    completely on wire racks.

    (serving size: 1 biscotto)

    Source:
    "Cooking Light, November 1998, p.168"
    Copyright:
    "© Cooking Light"
    Yield:
    "3 dozen"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 65 Calories; 1g Fat (13.9% calories
    from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 10mg
    Cholesterol; 59mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 1.38 points

    Crystallized, or candied ginger is fresh ginger that's
    been cooked in sugar syrup and coated with coarse sugar.
    It can be found with the other spices in the supermarket.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 4886 3003 5440


    * Exported from MasterCook *

    Honey Orange Biscotti

    Recipe By :Fat-Free Holiday Recipes, Sandra Woodruff (Gruenwald)
    Serving Size : 24 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups Flour
    1/3 cup Sugar
    2 teaspoons Baking powder
    1 teaspoon orange zest
    1/3 cup chopped pecans -- optional - or currants
    1/4 cup egg beaters 99% egg substitute -- plus
    2 tablespoons egg beaters 99% egg substitute -- (can use egg whites)
    2 tablespoons honey
    2 tablespoons orange juice, frozen concentrate -- thawed

    1. In a large bowl, combine the flour, sugar, baking powder and orange
    rind
    and stir to mix well. Add the pecans or currants if desired and stir to
    mix. Add the remaining ingredients and stir just until the dough holds
    together.

    2. Turn the dough onto a lightly floured surface and shape into two 8
    x 2 inch logs. (If the dough is too sticky to handle, knead in a
    little more flour.) Flatten out the logs a little bit or else the
    crust will split and crack. Coat a baking sheet with nonstick cooking
    spray and place the logs on the sheet. Bake at 350 degrees F for
    about 23 minutes, or until lightly browned. Transfer the logs to a
    wire rack and allow to cool for 10 minutes.

    3. Place the logs on a cutting board and use a serrated knife to
    slice the logs diagonally into 1/2 inch thick slices. Place the
    slices on a baking sheet and bake at 300 degrees F for 20 minutes or
    until lightly browned, turning after 10 minutes.

    4. Transfer the biscotti to wire racks and cool completely. Serve
    immediately or store in an airtight container.

    NOTE: These are very easy to make and taste great. I made them
    without the pecans or currants, so there were even less fat and
    calories.
    This recipe is from the same book the Cocoa Almond Biscotti came from. It
    is
    really wonderful with a hot cup of coffee.

    From: Fat-Free Holiday Recipes by Sandra Woodruff, RD

    >From: Gruenwald <sitm@ekx.infi.net>

    NUTRITIONAL FACTS (PER BISCOTTI)
    (calculated WITH almonds)

    Calories: 56
    Cholesterol: 0 mg
    Fat: 0.1 g
    Fiber: 0.8 g
    Protein: 1.6 g
    Sodium: 19 mg



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 69 Calories; 1g Fat (15.7% calories
    from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg
    Cholesterol; 46mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : 1.46 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Lemony Almond Biscotti

    Recipe By :
    Serving Size : 40 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/4 cups all-purpose flour
    1/3 cup slivered almonds -- chopped and toasted
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup sugar
    2 tablespoons vegetable oil
    2 eggs
    3 tablespoons minced lemon rind
    1/4 cup fresh lemon juice
    Vegetable cooking spray
    1 egg white -- lightly beaten

    Combine flour and next 3 ingredients, and set aside. Combine sugar, oil,
    and eggs in a large bowl; beat at high speed of an electric mixer until
    thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat
    until well blended. Stir in flour mixture until well blended.

    Turn dough out onto a lightly floured surface, and divide dough into 2
    equal portions. Shape each portion into an 11-inch-long roll. Place cookie
    rolls about 2 inches apart on a large baking sheet coated with cooking
    spray, and flatten each roll to an 1-inch thickness. Brush rolls with egg
    white.

    Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a
    wire rack, and let cool. Slice each roll diagonally into 20 (1/2-inch)
    slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes
    or until dry. Cool completely on wire racks.

    (serving size: 1 cookie)

    Source:
    "Cooking Light, Jul/Aug 1994, page 122"
    Copyright:
    "© Cooking Light"
    Yield:
    "40 cookies"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 58 Calories; 2g Fat (24.8% calories
    from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 9mg
    Cholesterol; 30mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 1.32 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 800 0 0 0


    * Exported from MasterCook *

    Orange-sesame Biscotti

    Recipe By :
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 3/4 cups all-purpose flour
    1 cup sugar
    1/4 cup sesame seeds
    1 teaspoon ground ginger
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    2 large eggs
    1 large egg white
    1 teaspoon vanilla extract
    3 tablespoons grated orange rind
    1 tablespoon thawed orange juice concentrate -- undiluted
    Cooking spray

    Preheat oven to 325º.

    Combine first 7 ingredients in a bowl. Stir well; set aside. Combine eggs,
    egg white, vanilla, orange rind, and orange juice in a large bowl, and
    stir with a whisk. Add flour mixture, and stir until well-blended.

    Turn dough out onto a baking sheet coated with cooking spray. Shape dough
    into two 13-inch-long rolls; flatten to 1-inch thickness. Bake at 325º for
    25 minutes or until firm to the touch. Remove rolls from baking sheet; let
    cool 10 minutes on a wire rack.

    Reduce oven temperature to 275º.

    Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut
    sides down, on baking sheet. Bake at 275º for 40 minutes (cookies will be
    slightly soft in center but will harden as they cool). Remove from baking
    sheet; let cool completely on wire rack.

    Serving Size: 1 cookie

    Source:
    "Cooking Light, December 1996, p.166"
    Copyright:
    "© Cooking Light"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 68 Calories; 1g Fat (11.1% calories
    from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 10mg
    Cholesterol; 51mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : Biscotti make a great holiday gift. I've found that the
    best way to package them is in a clear plastic airtight
    container. They store longer, and I use paint markers and
    ribbon to decorate and make the gift more personal.
    —Becky Anderson, Ames, Iowa

    1.44 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 3218 0 0 0 1007 0


    * Exported from MasterCook *

    Pumpkin Pie Biscotti

    Recipe By :Christmas with Southern Living 1996
    Serving Size : 72 Preparation Time :1:30
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 1/2 Cups flour
    1 1/2 Cups brown sugar, packed
    2 Teaspoons baking powder
    1/2 Teaspoon salt
    2 Teaspoons pumpkin pie spice
    1/2 Cup canned pumpkin
    1/2 cup egg beaters 99% egg substitute
    1 Tablespoon vanilla
    2 Tablespoons butter or margarine -- see *Note
    1 1/4 Cups macadamia nuts -- coarsely chopped, *

    Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin,
    eggs and vanilla; stirring well with a wire whisk. Slowly add pumpkin
    mixture to flour mixture, stirring until dry ingredients are moistened.
    (Mixture will be very crumbly; it will gradually become moist after
    stirring.)

    Melt butter in a large skillet over medium heat; add macadamia nuts.
    Cook,
    stirring constantly, until nuts are browned. Remove from heat, and cool
    completely. Knead or gently stir cooled nuts into dough.

    *NOTE: I never use nuts in my biscotti in order to lower the fat content
    and
    personally don't miss them at all. I will simply omit the nuts, thereby
    also
    leaving out the butter. If you want to use the nuts, cut the amount of
    nuts
    and butter in half.

    Place dough on a lightly floured surface, and divide into 4 portions.
    Lightly flour hands, and shape each portion into a 1" x 15" slightly
    flattened log. Place logs 3" apart on lightly greased large cookie
    sheets.

    Bake at 350 for 23 minutes; cool logs 15 minutes. Reduce oven temperature
    to 300.

    Cut each log crosswise into 1/2" slices, using a serrated knife. Place
    slices on ungreased cookie sheets. Bake at 300 for 15 minutes. Cool
    completely on wire racks.

    >From: cbmcam@cyberramp.net



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 44 Calories; trace Fat (7.9%
    calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 1mg
    Cholesterol; 36mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Vegetable; 0 Fat; 1/2 Other Carbohydrates.

    NOTES : .88 points when the nuts are omitted.
    1.38 points when nuts are included

    This twice-baked cookie with staying power makes enough
    extras to package and send as gifts. Very good!!


    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2130706543


    * Exported from MasterCook *

    Raisin Almond Biscotti

    Recipe By :Sara Moulton
    Serving Size : 36 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1/4 pound Raisins
    1/3 cup Cointreau
    2 1/2 cups Unbleached all-purpose flour
    1 cup Sugar
    1/2 teaspoon Baking soda
    1/2 teaspoon Double-acting baking powder
    1/2 teaspoon Salt
    3 large Eggs
    1 teaspoon Vanilla
    1 cup Blanched whole almonds -- toasted lightly, and chopped coarse
    1 large Egg -- beaten with
    1 teaspoon Water

    In a bowl combine the raisins with the Cointreau, let the raisins
    macerate for 20 minutes, drain well and reserve liquid. In the bowl of an

    electric mixer fitted with the paddle attachment blend the flour, the
    sugar, the baking soda, the baking powder, and the salt until the mixture
    is combined well. Add the eggs and vanilla, beating until the dough is
    formed. Stir in the raisins and almonds.
    Turn the dough out onto a lightly floured surface, knead it several
    times, and halve it. Working on a large buttered and floured baking
    sheet, with floured hands form each piece of dough into a flattish log 13
    inches long and 2 inches wide, arrange the logs at least 3 inches apart on

    the sheet, and brush them with the egg wash. Bake the logs in the middle
    of a preheated 325 degree oven for 30 minutes. Let them cool on the
    baking sheet on a rack for 10 minutes.
    On a cutting board cut the logs into 3/4-inch-thick slices, arrange the

    biscotti, cut sides down, on the baking sheet, and bake them in the 325
    degree oven for 10 to 12 minutes on each side, or until they are pale
    golden. Transfer the biscotti to racks to cool and store them in airtight

    containers.
    This recipe yields 36 biscotti.

    Recipe Source:
    COOKING LIVE with Sara Moulton
    Recipe courtesy of Gourmet Magazine
    From the TV FOOD NETWORK - (Show # CL-8824 broadcast 02-19-1997)
    Downloaded from their Web-Site - http://www.foodtv.com

    Formatted for MasterCook by Joe Comiskey, aka MR MAD -
    jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

    08-21-1998





    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 97 Calories; 3g Fat (24.7% calories
    from fat); 2g Protein; 16g Carbohydrate; trace Dietary Fiber; 21mg
    Cholesterol; 61mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fruit; 1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.19 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0


    * Exported from MasterCook *

    Rosemary Cashew Biscotti

    Recipe By avid Rosengarten
    Serving Size : 48 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    4 cups All-purpose flour
    2 cups Sugar
    2 teaspoons Baking powder
    2 tablespoons Finely chopped dried rosemary
    1 pinch Finely ground black pepper
    3 Eggs
    2 teaspoons Vanilla extract
    2 cups Roasted cashews -- coarsely chopped

    Preheat oven to 350 degrees. Grease cookie sheet.
    By hand: In a bowl combine flour, sugar, baking powder, rosemary and
    pepper. In a separate bowl combine eggs and vanilla. Using a wooden
    spoon, beat egg mixture into dry ingredients. Dough will be very stiff.
    Stir nuts into dough.
    Food processor method: In food processor fitted with steel blade
    combine flour, sugar, baking powder, rosemary and pepper; process briefly.
    In a small bowl combine eggs and vanilla. With food processor running,
    pour in eggs in a steady stream; process until stiff dough is formed. Add
    nuts and pulse several times to combine.
    Shape dough into 2 flat 3-inch wide logs and place on cookie sheet.
    Bake 20 minutes. Remove from oven and cool on baking sheet. When cool
    enough to handle, use a serrated knife to slice logs on the diagonal into
    1/2-inch-wide pieces. Place cut side down on cookie sheet and return to
    oven 15 minutes, or until golden brown. Cool on racks and store in tins
    up to 1 month.
    This recipe yields about 48 Biscotti.

    Recipe Source:
    TASTE with David Rosengarten
    From the TV FOOD NETWORK - (Show # TS-4591 broadcast 12-29-1997)
    Downloaded from their Web-Site - http://www.foodtv.com

    Formatted for MasterCook by Joe Comiskey, aka MR MAD -
    jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net

    03-27-1998



    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 108 Calories; 3g Fat (24.9%
    calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber;
    12mg Cholesterol; 25mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
    1/2 Fat; 1/2 Other Carbohydrates.

    NOTES : 2.41 points

    Nutr. Assoc. : 0 0 0 0 0 0 0 262


    * Exported from MasterCook *

    Walnut Biscotti

    Recipe By :
    Serving Size : 30 Preparation Time :0:00
    Categories : biscotti lowfat/ low calorie

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3/4 cup walnut halves -- toasted
    1 cup all-purpose flour
    3/4 cup whole wheat flour
    1/2 cup packed brown sugar
    1 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    Dash salt
    3 egg whites
    OR
    1/2 cup fat-free, cholesterol-free egg product

    Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place
    walnuts in food processor or blender. Cover and process, using quick
    on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2
    cup of the ground walnuts and the remaining ingredients except egg whites
    in large bowl. Stir in egg whites thoroughly until stiff dough forms.

    Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide
    dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts.
    Carefully transfer rectangles onto ungreased cookie sheet. Bake 15
    minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on
    cookie sheet.

    Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet
    to wire rack. Store tightly covered.

    ++++++++++++++++++++

    Please note, if you should change this recipe it will no longer be an
    approved Betty Crocker® Recipe.

    You may notice that the nutritional information calculated by MasterCook
    is different from the nutritional information listed in the Betty Crocker®
    cookbooks. Because MasterCook and Betty Crocker® use different nutritional
    analysis programs and different nutrient databases, variations in results
    are expected.

    Description:
    "These low-fat cookies would be a welcome gift for health-conscious
    family and friends. Tuck in a little bag of hazelnut coffee and a
    pretty mug too."
    Copyright:
    "© General Mills, Inc. 1998."
    Yield:
    "30 Cookies"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 60 Calories; 2g Fat (28.0% calories
    from fat); 2g Protein; 9g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol;
    49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other
    Carbohydrates.

    NOTES : 1.16 points

    Cookie Tips
    When food-processor directions state to process using
    on-off motions, it is to prevent the mixture from being
    overprocessed. In the case of nuts, overprocessing them
    gives you a nut paste instead of just ground nuts.

    Nutr. Assoc. : 5471 0 0 0 0 0 0 0 0 2130706543


    * Exported from MasterCook *

    Cinnamon Biscotti

    Recipe By :Cooking Light, May 1997
    Serving Size : 24 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 Cups flour
    3/4 Cup sugar
    1 1/2 Tsp. baking powder
    1 1/2 Tsp. ground cinnamon
    1/4 Tsp. salt
    3 Large eggs
    2 Tbsp. stick margarine -- melted
    2 Tsp. vanilla extract
    cooking spray
    2 Tbsp. sugar
    1/2 Tsp. ground cinnamon

    1. Preheat oven to 325F.
    2. Combine first 5 ingredients in a large bowl: make a well in center of
    mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to
    flour mixture, stirring just until moist. 3. Turn dough out onto a lightly
    floured surface; knead lightly 10 times. Shape dough into a 16 inch roll.
    Place roll on a baking sheet coated with cooking spray; flatten to a 3/4
    inch thickness. Combine 2 tbsp. sugar and 1/2 tsp. cinnamon; sprinkle over
    dough. 4. Bake at 325F for 30 minutes. Remove roll from baking sheet; let
    cool 10 minutes on a wire rack. Cut roll diagonally into 24 (1/2 inch)
    slices. Place, cut sides down, on a baking sheet. Bake at 325F for 10
    minutes. Turn cookies over; bake an additional 10 minutes (cookies will be
    slightly soft in center but will harden as they cool). Remove from baking
    sheet; let cool completely on a wire rack.

    Calories 96 (17% from fat) Fat

    >From: Mary <billy@napanet.net>

    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 94 Calories; 2g Fat (15.7% calories
    from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; 23mg
    Cholesterol; 71mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
    Fat; 1/2 Other Carbohydrates.

    NOTES : 2.04 points

    Here is one that we like. I don't know if it is too much
    sugar for you though. I recommend that you don't overbake.
    If you find that they are too soft you can always put them
    in a warm oven and let them "dry out". Hope you like them.

    Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

    I have a ton more that I have to go through, I'll post them when I get them.
    Last edited by ottermum; 01-17-2007 at 08:29 PM.
    Jeannette

    "I have searched for the phrase "I shall walk the Earth and my hunger will know no bounds", but I keep getting redirected to Weight Watchers." Ianto Jones, Torchwood

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