It’s a must. There must always be biscotti in the house to snack on. These twice-baked crispy cookies are the usual Italian fare, but I’ve been looking for a recipe that’s a bit healthier than the sugar heavy recipe I’m used to (although I will post that one soon, as the taste is still my favourite). This low fat biscotti recipe is adapted from the Almond Board of California, since I prefer using a mixer and love the flavour of lemon.
Low Fat Biscotti
3/4 cup toasted whole almonds
3 large eggs
Grated peel of 2 lemons
1 teaspoon vanilla
1/2 teaspoon almond extract
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
Toast almonds by placing them on a baking pan and popping them in the oven at 350 degrees for 10 minutes. Stir a few times while they are in the oven so they brown evenly. Remove and let cool.
In a mixer, whisk together the wet ingredients: eggs, orange peel, vanilla and almond extract. In a separate bowl, mix together the dry ingredients by hand: flour, sugar, baking soda and salt. Add the dry ingredients to the egg mixture and beat on medium until blended. The dough will be a bit stiff. Remove the bowl from the mixer stand and stir in the almonds by hand (you may choose to knead them it, it is a bit easier). Divide the dough in half and form two logs, 12 inches long each, on a parchment paper lined baking sheet.
Bake for 50 minutes or until golden. Remove and let cool for just 5 minutes. At this point, you’ll want to reduce the oven heat to 275 degrees for the second baking.
While they are still warm, use a cutting board and serrated knife to create the cookies, slicing the log on a diagonal.
Return the sliced cookies to the baking sheeting, arranging them in flat rows and spacing them slightly apart. Place the cookies in the over to dry and toast (just lightly) for about 30 minutes. Turn the cookies halfway through to ensure they dry and toast on both sides. Once crispy, remove and allow to cool completely.
Biscotti can be stored for quite a while in an airtight container. I find this recipe extra crispy, compared to other recipes, so they go best with a good cup of coffee or tea for dunking.