* Exported from MasterCook * Almond Biscotti Recipe By :Cooking Light (Lavon,moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/2 cup slivered almonds -- chopped & toasted 3/4 tsp baking soda 1/4 tsp salt 1/2 tsp vanilla 1/4 tsp almond extract 2 eggs 1 egg white Combine first 5 ingredient. Combine vanilla next 3 ingredients; add to flour mixture. Dough will be dry. Turn onto a lightly floured surface & knead 7-8 times. Shape into a 16" long roll. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake at350 for 30 min. Remove to a wire rack & let cool 10 min. Cut into 30(1/2") slices diagonally. Place cut sides down on sheet. Reduce temp to 325 & bake 10 min. Turn over & bake 10 more min. (cookies will be slightly soft in the center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2264 Calories; 49g Fat (19.4% calories from fat); 55g Protein; 406g Carbohydrate; 12g Dietary Fiber; 374mg Cholesterol; 1657mg Sodium. Exchanges: 13 1/2 Grain(Starch); 3 1/2 Lean Meat; 7 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Biscotti #2 Recipe By :Secrets of Fat Free Baking,Sandra Woodruff (Helen Newling) Serving Size : 1 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup unbleached flour 1 cup whole wheat flour 2/3 cup sugar 2 teaspoons baking powder 4 tablespoons diet margarine -- or butter 3 egg whites 1 teaspoon vanilla extract 1 teaspoon almond extract 1/4 cup almonds -- finely chopped Yields 24 biscotti 1. Combine the flours, sugar, and baking powder, and stir to mix well. Use a pastry cutter to cut in the margarine or butter until the mixture resembles coarse meal. Stir in the egg whites and the vanilla and almond extracts. Fold in the almonds. 2. Turn the dough onto a lightly floured surface, and shape into two 9 x 2 inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 degrees for about 25 minutes, or until lightly browned. 3. Cool the logs at room temperature for 10 minutes. Then use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. 4. Place the slices on an ungreased baking sheet in a single layer, cut side down. Bake at 350 degrees for 18 to 20 minutes, or until dry and crisp, turning the slices after 10 minutes. 5. Transfer the biscotti to wire racks, and cool completely. Serve immediately or store in an airtight container. Nutritional info per biscotti: Calories: 76 Fat: 1.8g Protein: 1.9g Cholesterol: 0 mg Sodium: 57 mg Fiber: 1 g Calcium: 12 mg Potassium: 43 mg Iron: 0.5 mg - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1861 Calories; 45g Fat (21.1% calories from fat); 47g Protein; 328g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 1710mg Sodium. Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 8 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Biscotti #3 Recipe By :"Cooking for Healthy Living" Jane Fonda Serving Size : 1 Preparation Time :0:00 Categories : 06/99 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/2 cup sliced almonds -- toasted 3/4 tsp baking soda 1/4 tsp salt 2 eggs 2 egg whites 1 tsp vanilla 3/4 tsp almond extract 1. In large bowl, combine flour through salt. 2. In smaller bowl, whisk remaining ingredients. Add to dry ingredients and stir until just blended. 3. Turn onto floured surface and shape into 10" log. Place on sprayed baking sheet and bake at 325F for 35-40 mins until tester comes clean. Let cool 5 mins. 4. Reduce oven to 300F. Meanwhile, slice log into 18 pieces. Arrange on same sheet and bake each side for 10 mins until golden brown. Cool until crisp. >From: Cathleen - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2291 Calories; 49g Fat (19.3% calories from fat); 59g Protein; 407g Carbohydrate; 12g Dietary Fiber; 374mg Cholesterol; 1712mg Sodium. Exchanges: 13 1/2 Grain(Starch); 4 Lean Meat; 7 1/2 Fat; 13 1/2 Other Carbohydrates. NOTES : "Store in tight container for up to 1 week. Flavour improves after 1-2 days." My notes: I needed longer than recommended time, and even could have used a bit longer. Next time, try keeping in oven for 50-55 mins for first baking. Trust tester and colour, not recommended time! Per 1 of 18 equal-sized cookies: 136 calories, 2g fat (16%CFF) 0g sat.fat Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Biscotti (3 Points) Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : 3 Points Cookies And Bars Weight Watchers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Cup Sugar 1/2 Cup Butter -- melted 3 Tablespoons Brandy 1 Teaspoon Vanilla 1 Teaspoon Almond extract 1 Cup almonds -- chopped 3 Eggs 2 1/2 Cups Flour 1/2 Tablespoon Baking powder 1/4 Teaspoon Salt Preheat oven to 350~. Mix sugar with butter, brandy, vanilla, almond extract, nuts and eggs. Mix well. Stir in flour, baking powder and salt. Form into a long loaf (or loaves), place on a cookie sheet and bake for 20-30 minutes or until firm and softly cakelike. Remove from oven and let cool slightly. When cool enough to handle, slice into 1/2 inch diagonal slices and return to cookie sheet. Bake for 15-25 miutes, turning once, until both sides are brown-flecked and toasted. Cool thoroughly and store in an airtight jar. Makes 2-3 dozen. Variation 1 (Mandlebrot): increase sugar to 1-1/4 cups. Diced dried apricots may by added. Variation 2: for a clasic anise-flavored biscotto, substitute Pernod, Ouzo or Anisette for the brandy and omit the almond extract. Several tablespoons of anise seeds may be added for additional oomph. Variation 3 (Hazelnut biscotti): use hazelnuts in place of almonds. A hazelnut liqueur may be used instead of brandy. Omit the almond extract. Variation 4 (Mediterranean biscotti): use rosewater instead of brandy. Substitute unsalted pistachio nuts for the almonds, and add 1/4 - 1/2 cup diced figs to the dough. Variation 5 (Ginger-flavored biscotti): to the basic dough, add 1 Tbsp powdered ginger, a generous dash of cloves and cinnamon, 1 or 2 Tbsp of candied ginger and 1/4 cup raisins, if desired. Omit the almond extract. Variation 6 (Paximatha): this Greek rusk dates back to the 5th century, virtually unchanged. Substiture 1/2 to 3/4 cup toasted sesame seeds for the almonds. Omit the almond extact and flavor the dough with 1 tsp cinnamon and 1/2 tsp cloves. Variation 7 (Fekkas): a Moroccon twice-baked cookie. Substitute orange flower water for the brandy. Variation 8; Pine nuts may be used instead of almonds, though the richness may be less desirable than the crunch of the toasted almonds. Candied fruits, too, may be added, 1/4 to 1/2 cup assorted fruits blended into the dough before baking. Variation 9 (Chocolate Dipped): melt 1/2 pound semi-sweet chocolate in the top of a double boiler over just simmering water. If it "seizes" or "tightens", add 2 Tbsp of unsalted buter and it should smooth out again. Dip only one side of each cookie (the chocolate won't seal in the moisture that way). Posted to RecipeLu by KCODY63@aol.com on Nov 17, 1998. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 129 Calories; 6g Fat (42.7% calories from fat); 3g Protein; 16g Carbohydrate; 1g Dietary Fiber; 27mg Cholesterol; 80mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond Biscotti (low-fat Dunking ) Recipe By :Weight Watchers February 1996 (Tina Bell) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 cup granulated sugar 2 eggs -- (room temperature) NOTE: I see no reason why egg substitute would not work just fine here. 2 egg whites -- (room temperature) 1 tablespoon almond extract 1 teaspoon almond extract 2 ounces almonds -- lightly toasted, chopped (optional) If you like hard and crunchy biscotti, these are for you. Dunk them in coffee or milk.(Tina) Preheat oven to 325 degrees. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in half of the flour mixture with spatula, then beat with mixer on low for several second. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, if using, and beat just to combine. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 inch strip. Bake until firm and light gold, 25-30 minutes. Lower oven temperature to 300 degrees. Cool cookies on rack 10 minutes. With serrated knife, cut each strip into twenty-four 1/2 inch slices. Arrange slices standing upright on baking sheets, 1/2 inch apart. Bake until crisp and light gold, about 35 minutes. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2267 Calories; 41g Fat (16.4% calories from fat); 57g Protein; 417g Carbohydrate; 13g Dietary Fiber; 374mg Cholesterol; 1412mg Sodium. Exchanges: 14 Grain(Starch); 4 Lean Meat; 6 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Almond-orange Biscotti Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups flour 1 1/4 cups sugar 1/4 teaspoon baking powder salt 3 eggs -- lightly beaten 1 tablespoon vegetable oil 1/4 teaspoon almond extract zest of 1 orange -- fine grated 1/2 cup coarsely chopped almonds vegetable shortening 1. Preheat oven to 350. Grease and flour baking sheet. Shake off excess. 2. In a large bowl, sift flour, sugar, baking powder and salt together. Make a well in center of mixture. To the well add remaining ingredients. With your hands, work dry mixture with liquids until a dough has been formed. Divide the dough in half. 3. On a lightly floured surface, shape dough into 2 flat-bottomed cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to the baking sheet. Bake for 30 to 35 minutes, until lightly colored on top. Remove from oven and cool slightly. 4. Holding a long sharp knife by the handle and tip; cut cylinders diagonally into 3/4-in. slices. Carefully place slices back on baking sheet, cut sides down; return to oven for 15 minutes more and bake until sides are golden and biscotti have dried a bit. Remove from oven and cool on wire racks. The biscotti should be somewhat hard and crunchy. Yield: 20 to 24 biscotti. You can also dip one end into some melted chocolate, for a nice effect and great taste. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 96 Calories; 1g Fat (11.5% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 12mg 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 0 * Exported from MasterCook * Almond-raisin Biscotti Recipe By :John Ash Serving Size : 36 Preparation Time :0:00 Categories : John Ash Biscuits Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large Eggs -- separated 1 1/2 cups Sugar 1/3 cup Butter - (5 1/3 tbsps) -- melted and cooled 1 cup Lightly-toasted, coarsely-chopped almonds 1/2 cup Raisins -- plumped in 2/3 cup Fruity white wine -- and drained (such as Riesling or Gewurztraminer) 2 tablespoons Chopped candied orange peel (or 3 tablespoons grated orange zest) 3 1/2 cups Unbleached all-purpose flour 1 1/2 teaspoons Baking powder Preheat the oven to 325 degrees. Butter a baking sheet or line it with parchment. In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved. Stir in the melted butter, almonds, raisins and orange peel. In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks. Sift the flour and baking powder together. Fold in 1/3 of the flour into the yolks; then fold 1/3 of the egg whites in. Repeat, alternating, until well combined. The dough will be firm and slightly sticky. If the dough is too soft, add more flour. With floured hands, divide the dough into two logs approximately 1 1/2-inches wide. Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch. Remove from the oven and set the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs on a diagonal into slices 1/2-inch wide. Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp. Cool on racks and store in airtight containers. This recipe yields about 36 biscotti. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9649 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 44 Calories; trace Fat (7.4% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 25mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anise Biscotti Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Chapter 5 Hand-Shaped & Pressed Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup butter or margarine -- softened 2 teaspoons anise seed -- ground 2 teaspoons grated lemon peel 2 eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Heat oven to 350º. Beat sugar, butter, anise seed, lemon peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. ____________________ 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: "Biscotti are cookies that have been baked twice-first as a loaf, then a second time sliced—until they are thoroughly dry and crisp." Copyright: "© General Mills, Inc. 1998." Yield: "42 Cookies" T(Bake): "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 79 Calories; 3g Fat (28.5% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Make It Your Way To make delicious Orange Biscotti, replace the anise seed and lemon peel with 1 tablespoon grated orange peel. Nutr. Assoc. : 0 0 0 0 3218 0 0 0 * Exported from MasterCook * Anise Biscotti 2 Recipe By : Serving Size : 26 Preparation Time :0:00 Categories : Cookies Cooking Light 1995 Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup sugar 2 1/2 teaspoons anise seeds 3/4 teaspoon baking powder 1/4 teaspoon salt 3 tablespoons vegetable oil 2 teaspoons vanilla extract 2 eggs -- lightly beaten Vegetable cooking spray 1 teaspoon water 1 egg white -- lightly beaten 1 1/2 tablespoons turbinado sugar Combine first 5 ingredients in a large bowl. Combine oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended. Turn dough out onto a baking sheet coated with cooking spray; shape dough into a 12-inch-long roll, and flatten to 1/2-inch thickness. Combine water and egg white; stir well. Brush over dough. Bake at 350 degrees for 20 minutes. Remove from baking sheet to a wire rack, and let cool. Slice roll diagonally into 26 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Brush slices with egg white mixture, and sprinkle evenly with turbinado sugar. Bake at 350 degrees for 20 minutes or until dry. Let cool on wire racks. (serving size: 1 cookie) Source: "Cooking Light, May 1995, page 76" Copyright: "© Cooking Light" Yield: "26 cookies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 2g Fat (25.0% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 1-1/2 tablespoons granulated sugar may be substituted for the 1-1/2 tablespoons turbinado sugar. Nutr. Assoc. : 0 0 23 0 0 0 0 0 0 0 0 1440 * Exported from MasterCook * Anise Biscotti 3 Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 c flour 3/4 c sugar 1 tbsp anise seed -- crushed 1 tsp baking powder 1/2 tsp grated lemon rind 2 tbsp margarine -- melted 1 1/2 tbsp water 1 1/2 tbsp fresh lemon juice 1 egg 1 egg yolk Combine 1st 5 ingred. Combine melted margarine with next 4 ingred.;add to flour mixture (dough will be dry. Turn onto floured surface & knead 7-8 times. Shape into 16" long roll. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 for 30 min. Remove to rack & cool 10 min. Cut into 24 (1/2") slices diagonally. Place cut sides down onto sheet. Reduce temp to 325 & bake 10 min. Turn over & bake 10 more min.(will be soft in center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1736 Calories; 35g Fat (18.3% calories from fat); 32g Protein; 324g Carbohydrate; 8g Dietary Fiber; 400mg Cholesterol; 825mg Sodium. Exchanges: 11 Grain(Starch); 1 Lean Meat; 0 Fruit; 6 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anise Biscotti 4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : August Desert Digest Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c + 2 Tbps flour 3/4 c Sugar 1 T Anise seeds, crushed 1 t Baking powder 1/2 t Baking soda 1/4 t Salt 3 Egg equivalents (comercial Replacer, 6 whites, etc) 2 T Grated fresh lemon zest (or 1 T Dry) 1 T 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. from _Eating Well_ magazine (modified) 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 . 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): 644 Calories; 0g Fat (0.0% calories from fat); 1g Protein; 172g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1654mg Sodium. Exchanges: 1 1/2 Fruit; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anise Biscotti #4 Recipe By :_Eating Well_ magazine (modified) (Reggie Dwork) Serving Size : 48 Preparation Time :0:00 Categories : 11/96 Cookies & Bars Desserts Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 C Flour -- Plus 2 Tbsp Flour 3/4 C Sugar 1 Tbsp Anise Seed -- crushed 1 Tsp Baking powder 1/2 Tsp Baking soda 1/4 Tsp Salt 3 Eggs -- Commercial Replacer -- Or 6 Whites Etc 2 Tbsp Grated Fresh Lemon Zest -- Or 1 T Dried 1 Tbsp 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 . 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 : 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 0 802 0 * Exported from MasterCook * Anise Lemon Biscotti Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 1 Preparation Time :0:00 Categories : 03/98 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 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 The directions are the same, except that this is a wetter dough. 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 >From: "W. Kaplan" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1865 Calories; 12g Fat (5.9% calories from fat); 42g Protein; 398g Carbohydrate; 9g Dietary Fiber; 374mg Cholesterol; 1195mg Sodium. Exchanges: 12 1/2 Grain(Starch); 2 Lean Meat; 0 Fruit; 1 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 14 0 0 0 0 0 802 23 * Exported from MasterCook * Anise-almond Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1999 December 1999 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all purpose flour 1 tablespoon baking powder 1/3 teaspoon salt 1 1/2 cups sugar 10 tablespoons unsalted butter -- melted (1 1/4 -- sticks) 3 large eggs 1 tablespoon vanilla extract 2 teaspoons aniseed -- ground 1 cup whole almonds -- toasted, coarsely -- chopped 1 large egg white Position rack in center of oven and preheat to 350F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, vanilla extract and ground aniseed in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. Transfer both logs to prepared baking sheet, spacing apart. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log. Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature. Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool. (Can be prepared 1 week ahead. Store in airtight container at room temperature.) Makes about 3 Dozen. Bon Appetit December 1999 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5300 Calories; 256g Fat (42.7% calories from fat); 111g Protein; 662g Carbohydrate; 27g Dietary Fiber; 871mg Cholesterol; 2444mg Sodium. Exchanges: 23 Grain(Starch); 8 Lean Meat; 45 Fat; 20 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Anise-pecan Biscotti Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Desserts Sept '98 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1/4 cup stick margarine or butter -- softened 1/2 teaspoon anise extract 2 large eggs 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup chopped pecans Cooking spray 2 tablespoons powdered sugar Preheat oven to 350º. Beat the first 4 ingredients at medium speed of a mixer until well-blended. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, and gradually add to the sugar mixture, beating until the mixture is well-blended. Stir in the chopped pecans. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into a 12-inch-long roll; flatten to a 1/2-inch thickness. Sift powdered sugar over top of dough. Bake at 350º for 35 minutes. Cool 5 minutes on baking sheet. Cut roll diagonally into 24 (3/4-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350º for 10 minutes (biscotti will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack. (serving size: 1 biscotto) Source: "Cooking Light, September 1998, p.138" Copyright: "© Cooking Light" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 3g Fat (25.6% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 16mg Cholesterol; 124mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : "I like to serve these cookies to my family and friends. You can make them ahead, and they stay fresh for up to two weeks if you store them in an airtight container. You can also freeze them for up to one month." — Diane Baron, Bellevue, Wash. Nutr. Assoc. : 0 5139 2029 0 0 0 0 0 5440 0 * Exported from MasterCook * Apricot Ginger Biscotti 2 Recipe By :Gourmet magazine May 1996 (Naughyde@aol.com) Serving Size : 1 Preparation Time :0:00 Categories : 11/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/3 cup dried apricots -- 2 ounces 2 large egg 1 teaspoon water 1 1/3 cups all-purpose flour 1/2 cup sugar 1/4 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 1/2 teaspoon vanilla 2 tablespoons candied ginger root -- chopped Oven 325. Light oil and flour baking sheet. Soak apricots 5 minutes in hot water. Drain, pat dry. Chop fine. Mix flour, sugar, baking soda, baking powder, salt. Add egg and vanilla and beat until sticky dough forms. Stir in apricots and ginger. Knead about 6 times on floured surface. Shape into one rectangle about 6x4. Bake 30 minutes. Cool 10 minutes. Slice into 1/2 inch slices (makes 12) and bake 10 minutes on each side (until golden). - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1307 Calories; 11g Fat (7.3% calories from fat); 30g Protein; 274g Carbohydrate; 8g Dietary Fiber; 374mg Cholesterol; 1089mg Sodium. Exchanges: 8 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Fruit; 1 Fat; 8 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Apricot-pistachio Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Food Processor Miscellaneous & Tips Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Combine in food processor and pulse to combine: 1 1/4 cups. all-purpose flour 1/2 cups. whole wheat flour 1 cups. sugar 1/2 tsp. baking powder 1/4 tsp. salt Add and pulse till like coarse meal: 5 tablespoons -- ¥ cold unsalted butter -- cut in pieces 3/4 tsp. vanilla Add and pulse to blend: 2 eggs -- lightly beaten Add and pulse to blend: 2/3 cups. chopped dried apricots 1 cups. roasted -- unsalted pistachios Heat oven to 350 F. Grease two baking sheets. Turn out onto lightly floured board and knead to form dough. Divide in half and form into two 12 inch long rolls, 2 inches wide on baking sheets. Sprinkle with sugar. Bake 25 minutes. Cool 10 minutes, then slice diagonally into 1 inch wide slices. Turn slices cut side up and return to oven for 7 minutes. From Epwerth15@aol.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 142 Calories; 9g Fat (59.4% calories from fat); 11g Protein; 3g Carbohydrate; 0g Dietary Fiber; 374mg Cholesterol; 888mg Sodium. Exchanges: 1 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Basic Biscotti (dj/ml) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chef Du Jour Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 large Eggs 2 cups Granulated sugar 1/2 teaspoon Salt 4 cups All purpose flour 2 teaspoons Baking powder For Hazelnut: 2 cups roughly chopped, sliced, or whole hazelnuts For Lemon/Poppy: grated rind of three lemons, 1 teaspoon poppy seeds For Ginger: 1 1/2 cups chopped crystallized (candied) ginger Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift flour and baking powder and add all at once to eggs. Stir just to blend. Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet lined with parchment paper or greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix. Allow logs to sit for about 10 minutes at room temperature before baking. Bake at 350 for approximately 20 minutes or until center of log springs back when touched. Remove from oven and let cool thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or lightly greased. Bake again for approximately 15 minutes or until lightly browned on edges. Cool thoroughly, then store in airtight container. Busted and entered for you by: Bill Webster CHEF DU JOUR MADELINE LANCIANI SHOW #DJ9174 Converted by MM_Buster v2.0m. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3766 Calories; 31g Fat (7.5% calories from fat); 85g Protein; 787g Carbohydrate; 13g Dietary Fiber; 1122mg Cholesterol; 2388mg Sodium. Exchanges: 25 Grain(Starch); 4 1/2 Lean Meat; 2 1/2 Fat; 27 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 * Exported from MasterCook * Basic Biscotti - Orange, Anise, and Lemon Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----basic ingredients----- 3/4 cup almonds -- whole, unblanched 1/4 pound butter 3/4 cup sugar 2 eggs 2 1/4 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt -----for orange biscotti----- zest from 1 orange 2 tablespoons orange liqueur -- or 1 T orange extrac 1 1/2 teaspoons cinnamon -----for anise biscotti -- --- 2 teaspoons anise seed -- crushed -----for lemon biscotti -- --- zest from 1 lemon 1 tablespoon lemon extract 1 tablespoon lemon juice Procedures for all recipes Preheat oven to 350 degrees Toast the almonds until golden, then chop by hand into 1/4 inch chunks. *Reduce oven heat to *325* degrees* Cream the butter until light, add the sugar and beat till smooth and creamy. Beat in eggs until the mixture is smooth. Add the (orange, anise, lemon) specific ingredients. Sift in the flour, baking powder and salt, beat until just mixed. Stir in the almonds. On a floured board, divide the dough in half and roll each half into a long roll about 1 1/2 inches in diameter and about 10 inches long. Set the rolls on a baking sheet at least 3 inches apart, bake in the top third of the oven (*325*) for about 25 minutes, or until they are set and lightly browned on top. Cool the rolls for 5 minutes or so, then slice diagonally into 1/2 inch thick slices. Lay the slices flat on the baking sheet and return to the oven for another 10 minutes. Turn the slices over and bake for another 10 minutes. Cool on a rack, and keep in a tightly covered tin - they keep for months. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3330 Calories; 160g Fat (43.5% calories from fat); 63g Protein; 405g Carbohydrate; 22g Dietary Fiber; 623mg Cholesterol; 2333mg Sodium. Exchanges: 15 1/2 Grain(Starch); 4 Lean Meat; 0 Fruit; 29 Fat; 10 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti Recipe By :Submitted by Locust Hill Bed & Breakfast, Columbia, TN Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups all-purpose flour 1 cup sugar 2 teaspoons baking powder 2 teaspoons anise seed 1/4 teaspoon salt 1/2 cup oil (corn or canola) 2 eggs Mix dry ingredients. Add oil and eggs to dry ingredients and mix well. Form into logs, place on greased baking sheet and bake at 350 degrees for 30 to 35 minutes, or until very lightly browned. Remove from sheet, cool very slightly, cut into slices, and place cut-side down. Bake until very lightly browned. This recipe yields ?? servings. Source: "Bed & Breakfast Inns Online at http://www.bbonline.com/recipe/" S(Formatted for MC6): "11-27-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1949 Calories; 12g Fat (5.6% calories from fat); 41g Protein; 420g Carbohydrate; 8g Dietary Fiber; 374mg Cholesterol; 1627mg Sodium. Exchanges: 14 Grain(Starch); 1 1/2 Lean Meat; 1 Fat; 13 1/2 Other Carbohydrates. NOTES : Specialty Recipe from Locust Hill Bed & Breakfast, Columbia, TN A welcoming warmth awaits visitors at Locust Hill just outside Columbia, Tennessee Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti 1 Recipe By :fwy@cs.brown.edu (Felix Yen) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup almonds -- unblanched 1 cup white flour -- unsifted 1/2 cup whole-wheat flour 1/2 cup turbinado sugar 1 teaspoon baking soda 3 large eggs 1/2 teaspoon vanilla Roast almonds in a 350F oven for 10-15 minutes until lightly browned. Cool to room temperature. Mix together dry ingredients in a large bowl reserving about 1 cup. Lightly beat eggs and vanilla and add. Work mixture until dough coheres adding reserved dry ingredients if necessary. Add nuts and knead until they are evenly distributed. Divide into thirds and rest for a few minutes. Then shape into slabs about 1" wide and 12-14" long. Place on a lightly oiled cookie sheet and bake at 300F for 50 minutes. Cool on a rack for 5 minutes then cut diagonal bars 1/2" thick. Lay the cookies on their sides and return to the oven for 50 minutes. Store in a paper bag for 5-6 days before serving. Yield: about 4 dozen. The result depends heavily on your mixing technique and on the flour you use. If your first batch resembles a sack of small bricks, try (try) again. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2058 Calories; 90g Fat (37.8% calories from fat); 66g Protein; 266g Carbohydrate; 27g Dietary Fiber; 561mg Cholesterol; 1446mg Sodium. Exchanges: 11 Grain(Starch); 5 1/2 Lean Meat; 14 1/2 Fat; 6 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti 2 Recipe By :ekman@netcom.com (Crossly the Glad-Eyed Bear) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups sugar 1 tablespoon almond paste 1/2 teaspoon salt 4 large eggs 2 cups flour 1/2 teaspoon baking powder 2 teaspoons almond extract 2 tablespoons pine nuts 2 tablespoons confectioner's sugar Preheat oven to 350 degrees. Place a mixing bowl over hot but not boiling water, or use a big double boiler. Put the sugar, almond paste, salt, and eggs into the bowl, and beat for 5 minutes, or until the mixture is lukewarm and looks like pancake batter. Make sure that the almond paste is well beaten also. Take the bowl off the hot water and continue beating for another 5 minutes, or until the batter is cool and looks almost like frosting. Sift the flour with the baking powder and fold it gently into the batter. Add the almond extract and fold again. Using a teaspoon, drop cookies 1 1/2 inches apart on buttered and floured cookie sheets, decorate with pine nuts, and sprinkle with confectioners' sugar. Let stand about 5 minutes, and then bake for 15 minutes (at 350 degrees), or until toasty and crisp on the outside. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2567 Calories; 33g Fat (11.4% calories from fat); 53g Protein; 517g Carbohydrate; 9g Dietary Fiber; 748mg Cholesterol; 1542mg Sodium. Exchanges: 13 Grain(Starch); 3 1/2 Lean Meat; 4 Fat; 21 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti (actually Some Sort of Cream Puff) Recipe By :stanley@tekig5.pen.tek.com (Stanley J Sylvester) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups flour 1 cup sugar 1/2 cup butter -- softened 2 teaspoons baking powder 1/2 teaspoon lemon rind -- grated 1/2 teaspoon salt 2 eggs -----vanilla cream----- 2/3 cup sugar 3 tablespoon cornstarch 1/4 teaspoon salt 3 egg yolks 2 cup milk 1 tablespoon butter 1 teaspoon vanilla extract 1 teaspoon almond extract -- optional Blend everything in large bowl and mix. Roll out on floured board and cut with a four inch water glass. Make 12 circles. Line greased cupcake pan with the 12 circles. Fill each cup with pastry cream (below). Top each with another circle cut with a 3 inch glass--make sure the cake is sealed. Bake 20 to 25 minutes at 375. Let cool completely in pan. This is my mom's cream-puff cream. It's just a sweet, vanilla cornstarch pudding. I'm giving you the microwave recipe, because otherwise it takes an eternity of stirring on the stove, after which your arm will fall off. If you choose to cook it that way, make sure you keep the heat low while you're waiting for the stuff to thicken, and never ever stop stirring, or the cream will stick to the bottom and burn and then you will have a million nasty little brownish-black flecks throughout your pudding, which will do absolutely nothing for the texture. VANILLA CREAM In microwave bowl, mix: 2/3 C sugar 3 T cornstarch 1/4 t salt add a fraction of 2 C milk, a little at first to make a smooth paste, then the rest until the mixture is smooth. Microwave this at high for 8-9 minutes, stirring every 2 min until the stuff is smooth and thickened. Meanwhile, put 3 egg yolks (or two whole eggs) into another bowl and beat them slightly. Quickly stir half of the hot milk mixture into eggs, and then add the new egg mixture to the original milk mixture. Microwave at high 1 to 2 min until mixture is thick and glossy. Add 1 T butter 1 t vanilla extract (And, optionally, for extra flavor) 1 t almond extract Let cream cool before adding to cupcakes or creampuffs... If you're eating it by itself, it's great while it's still warm. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4522 Calories; 148g Fat (29.5% calories from fat); 82g Protein; 717g Carbohydrate; 13g Dietary Fiber; 1358mg Cholesterol; 4013mg Sodium. Exchanges: 23 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 2 Non-Fat Milk; 26 1/2 Fat; 22 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti All'anice Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : 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 (8.6% 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. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti D'amaretti Recipe By :Shoprite Super Markets Italian Cookbook Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 cup butter or margarine -- softened 1 cup sugar 3 eggs 2 teaspoons lemon peel -- finely shredded 1/4 teaspoon almond extract 1 pinch saffron -- if desired 1/2 cup almonds -- finely chopped,toast 1 egg white Combine flour and baking powder. In large mixer bowl beat butter and sugar until blended. Beat in eggs, lemon peel, almond extract and saffron. Beat in flour mixture until well blended. Stir in almonds. Divide dough in half. Shape each portion into a 12x2x1-inch loaf. Place 6 inches apart on a lightly greased cookie sheet. Beat the egg white until foamy. Brush over tops of loaves. Bake in 375F oven 20 to 25 minutes or until light brown. Cool on cookie sheet about 1 hour. Cut each loaf diagonally into 1/2- inch thick slices. Lay slices, cut side down, on cookie sheet. Bake in a 325F oven 10 minutes longer or until dry and crisp. Cool on wire rack. These cookies are good made several days ahead and stored in a paper bag to soften slightly. To store longer, place in a covered container. Makes about 36 cookies. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3708 Calories; 146g Fat (35.2% calories from fat); 77g Protein; 530g Carbohydrate; 19g Dietary Fiber; 809mg Cholesterol; 2395mg Sodium. Exchanges: 21 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 26 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 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 : 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. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti Di Regina (queen's Biscuits) Recipe By :ak399@cleveland.freenet.edu (Carole A. Resnick) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups flour -- sifted 1 cup sugar 1 tablespoon baking powder 1/4 teaspoon salt 1 cup shortening 2 eggs -- slightly beaten 1/2 cup milk 1/4 pound sesame seeds -- about 2/3 to 3/4 cup Lightly grease 2 cookie sheets. Heat the oven to 375F. Sift together the flour, sugar, baking powder, and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the pieces are the size of small peas. Stir in the eggs and the milk (1 tablespoon at a time) to make a soft dough. Mix together thoroughly. Break the dough into small pieces and roll each between the palms of your hands to form rolls about 1 1/2 inches in length. Flatten the rolls slightly and roll them in the sesame seeds. Place about 3/4 inch apart on the prepared cookie sheets. Bake for 12 to 15 minutes, or until thee cookies are lightly browned. Makes about 6 dozen cookies. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5270 Calories; 279g Fat (47.1% calories from fat); 87g Protein; 618g Carbohydrate; 28g Dietary Fiber; 391mg Cholesterol; 2191mg Sodium. Exchanges: 26 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Non-Fat Milk; 52 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti L'orange Recipe By : Serving Size : 27 Preparation Time :0:00 Categories : Cookies Cooking Light 1995 Desserts 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. 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 : 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 (31.9% calories from fat); 1g Protein; 8g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti Toscani Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : 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. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Biscotti W/nuts Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : 11/99 Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Vegetable Oil 1 cup All-Purpose Flour -- Plus Extra For Pan 1/2 cup Walnuts -- Toasted 1/2 cup Hazelnuts -- Toasted 1/2 cup Whole Wheat Pastry Flour 1 Tsp Baking Soda Salt 1/2 cup Packed Dark Brown Sugar 2 Lg Eggs 1 Tsp Vanilla Extract 1 1/2 Tsp Lemon Zest -- Finely Grated Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; in a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely; in a lg. bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts; in a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff; preheat oven to 375F; shape dough into three 18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white; bake for 20 minutes; cut the ropes into diagonal slices about 1/2 wide; rearrange on baking sheet, reduce oven heat to 225F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned; these cookies will keep well in a tightly closed tin. To toast the nuts, spread on a pie plate and toast in a 350F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cool. From Reggie Dwork - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 41 Calories; 2g Fat (38.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : Cal 32.6 Total Fat 0.7g Sat Fat 0.1g Carb 5.9g Fib 0.2g Pro 0.8g Sod 27mg CFF 19.4% Nutr. Assoc. : 0 0 0 0 0 26182 0 0 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 : Cookies Dessert Breads 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 * Biscotti, Chocolate Almond Recipe By :Charisa Martin Serving Size : 12 Preparation Time :0:00 Categories : 05/98 Cookies & Bars Eat-Lf Mailing List Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 teaspoons Ener-G egg replacer 1 tablespoon margarine from soybean oil -- melted 5 tablespoons water 1/2 cup white sugar 3/4 cup flour -- white -- unbleached 1/4 cup protein powder -- no egg or dairy 1/3 cup whole wheat flour -- pastry 3 tablespoons cocoa 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt -- scant 1/3 cup toasted almonds -- slivered 1/4 cup cold coffee -- or water topping: 4 ounces chocolate chips -- dark (optional) Combine egg replacer, melted margarine water and sugar in Cuisinart. Blend until smooth. Add in flours, cocoa, protein powder, baking powder, soda, salt and mix until just blended. Add in almonds and "pulse" in Cuisinart until just mixed. Turn the dough out onto a flat surface, and shape (flouring hands as needed) into a log 14-16" long and about 2-3" wide. (note: shaved almonds look great, and you don't need more than one pulse, or none--just roll them into the dough as you shape it.) Bake at 325 degrees for 20 minutes (use baking parchment or spray a pan-release on the pan.) Cool on rack for 15 minutes. Slice at diagonal angle, into 12 pieces. Place back on cookie sheet and bake at 275 degrees for an additional 40 minutes, turning over at the 20 minute mark. When completely cool, melt the chocolate, and spread on the top of each biscotti. They are ready to eat when the chocolate is cool. These will last several weeks wrapped tightly and protected from moisture, but they usually don't last more than a few hours in our household. Variations: Cranberry-ginger Add 1/4 cup each dried cranberries and candied ginger. Omit the cocoa, increase the flour by 3 T. Anise Add 1-2T anise seed, omit cocoa, increase flour by 3T. Gingerbread Add 3/4 teasp. ground ginger, 1 t. cinnamon, and pinch of cloves. Reduce sugar to 1/3 cup +1T. and add 2 T. molasses. Orange-Walnut Use 1/4 cup orange marmalade, reduce sugar to 1/3 cup, replace almonds with chopped, toasted walnuts. Chocolate Chip Add dark chocolate chips instead of almonds, omit cocoa, increase flour by 3 T. Serving Ideas : Great with a fresh cup of coffee, and wonderful as gifts NOTES : 175 calories per biscotti fat: 6.1g sat. fat: 2.1g cholesterol: 0 carbohydrate: 24.4g dietary fiber: 2.3g protein: 7.7g sodium: 124mg By Charisa Martin, inspired by Anna Thomas of "The New Vegetarian Epicure" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 152 Calories; 6g Fat (33.5% calories from fat); 3g Protein; 24g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 105mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. NOTES : [Gets 4 of 4 stars.] I've also been working on a vegan biscotti recipe that would get my personal 4 of 4 stars, and I think I hit on it today, so it's included too. Nutr. Assoc. : 3220 0 0 1440 0 0 0 0 0 0 0 0 2751 0 0 * Exported from MasterCook * Blueberries and Cream Recipe By :COOKING RIGHT SHOW #CR9682 Serving Size : 1 Preparation Time :0:00 Categories : ckright4 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pints fresh blueberries 3/4 cup sugar 2 teaspoons grated lemon zest 1/4 cup dry red wine 1 teaspoon minced fresh mint ***FOR THE CREAM*** 2 teaspoons unflavored gelatin 1 cup heavy cream 1 cup sour cream 1 teaspoon vanilla extract ***GARNISH*** Fresh mint sprigs Almond-Orange Biscotti Place one pint blueberries, 1/4 cup sugar, 1 teaspoon lemon zest and red wine in a small sauce pan over moderate heat. Simmer uncovered for 5 minutes or until mixture is syrupy. Off heat and cool and stir in remaining fresh blueberries and mint. Cover and refrigerate for up to 2 weeks. For the cream: Combine the gelatin, cream and remaining 1/2 cup sugar in a saucepan over moderate heat. With a rubber spatula or wooden spoon, stir until sugar is dissolved. In a separate bowl, place the sour cream, vanilla and lemon. Gradually add the hot cream mixture stirring just until the mixture is smooth. Rinse a 2-1/2 cup metal mold with cold water (or use individual ramekins). Shake out but do not dry. Pour the cream mixture into the wet mold. Refrigerate for 4 hours or longer until mixture is set and firm. To serve: Unmold the cream by placing mold in a warm water bath for a few seconds to loosen cream. Turn over onto a cutting board. Slice cream into serving pieces and with a spatula place on chilled plates. Spoon blueberries around and garnish with mint sprigs and a Almond-Orange Biscotti, if desired. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2314 Calories; 138g Fat (52.9% calories from fat); 17g Protein; 260g Carbohydrate; 16g Dietary Fiber; 428mg Cholesterol; 311mg Sodium. Exchanges: 5 Fruit; 1 1/2 Non-Fat Milk; 27 1/2 Fat; 10 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Butter Pecan Biscotti Recipe By :www.kingarthurflour.com Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 tablespoons unsalted butter 1/4 cup vegetable shortening 3/4 cup brown sugar 3 eggs 1 teaspoon vanilla 3 cups King Arthur Unbleached All-Purpose Flour 1 teaspoon baking powder 3/4 teaspoon salt 1 cup pecan pieces -- (4 ounces) toasted* 1 cup butterscotch chips -- (6 ounces) *Toast pecans by placing them in a single layer on an ungreased pan and baking them in a preheated 350F oven for 7 to 9 minutes, or until they smell "toasty" and are beginning to brown. In a large mixing bowl, cream together the butter, shortening and sugar, then add the eggs one at a time, beating well after each addition and scraping down the bowl midway through. Beat in the vanilla, baking powder and salt. Mix in the flour, 1 cup at a time, till you have a cohesive, well-blended dough. Add the nuts and butterscotch chips, mixing till they're well-distributed throughout the dough. Transfer the dough to a work surface (we don't bother to flour the surface; the dough is sticky, but is easily scraped up with a bench knife or dough scraper). Divide it into three fairly equal pieces, and shape each piece into a rough 10-inch log. Transfer each log to a parchment-lined or lightly greased baking sheet, leaving about 3 inches between each log; you may need to use two baking sheets. Wet your fingers, and pat the logs into smooth-topped rectangles 10 inches long x 2 1/2 inches wide x 7/8 inch thick. Bake the logs in a preheated 375F oven for 20 to 25 minutes, or until they're beginning to brown around the edges. Remove them from the oven, and allow them to cool for 30 minutes. Lower the oven temperature to 300F. Gently transfer the logs to a cutting surface, and use a serrated knife to cut them on the diagonal into 1/2-inch wide slices. Because of the nuts and the nature of the dough, the biscotti at this point are prone to crumbling; just be sure to use a slow, gentle sawing motion, and accept the fact that some bits and pieces will break off. (It's the privilege of the cook to eat these warm, tasty bits and pieces as they're created.) Carefully transfer the slices, cut sides up (and down) to a parchment-lined (makes cleanup easier) or ungreased baking sheet. You can crowd them together, as they won't expand further; about 1/4-inch breathing space is all that's required. Return the biscotti to the 300F oven, and bake them for 20 minutes. Remove them from the oven, quickly turn them over, and bake for an additional 20 minutes, or until they're very dry and beginning to brown. Remove them from the oven, cool completely, and store in an airtight container. Yield: about 60 biscotti This recipe makes use of a favorite American baking ingredient -- chips, in this case butterscotch. Use this recipe as a jumping off place for variations ranging from chocolate chips and walnuts; to mint chocolate and white chocolate chips (no nuts); to butter brickle and almonds -- let your imagination be your guide. Nutrition information per serving (1 biscotti, 18g): 76 cal, 3.8g fat, 1g protein, 4g complex carbohydrates, 5g sugar, 16mg cholesterol, 40mg sodium, 32mg potassium, 12RE vitamin A, 22mg calcium, 19mg phosphorus. From "J.J. Sommerville" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2160 Calories; 116g Fat (47.5% calories from fat); 17g Protein; 272g Carbohydrate; 0g Dietary Fiber; 700mg Cholesterol; 2374mg Sodium. Exchanges: 2 1/2 Lean Meat; 22 Fat; 18 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cantucci Hazelnut Biscotti Recipe By :Cucina Rustica Serving Size : 48 Preparation Time :0:00 Categories : 06/97 Cookies & Bars Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups all-purpose flour 2 cups sugar 2 teaspoons baking powder 6 large eggs 4 tablespoons Frangelico 2 teaspoons vanilla extract 2 teaspoons almond extract 2 cups hazelnuts -- or chopped almonds Preheat oven to 350 degrees. Mix dry ingredients (except the nuts) together in a bowl. In a separate bowl mix the liquids. Mix the liquids into the dry ingredients until the dough is stiff. Do not overmix. Stir in the nuts. Shape the dough into 2 flattish logs 3" wide and approximately 15 " long. Place the logson a buttered cookie sheet. Bake for 20 mins. at 350. Remove from oven and let cool to the touch. Using a bread knife, slice the log on diagonal into 3/4" slices. Place the pieces back on the cookie sheet, side down. Bake again for 15" until the cookies are golden brown. (Turn slices over 1/2 way thru second baking.) Makes 4 doz. Calories: 92 Fat: 2 grams (This does not include the Frangelico, the eggs/EggBeaters substitution, or the decrease in nuts. >From: Rainbow225@aol.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 116 Calories; 4g Fat (32.8% calories from fat); 3g Protein; 17g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : I use EggBeaters and decrease the nuts to 1 cup. Sometimes I replace the Frangelico with Anisette and replace the almond extract with anise extract and lemon extract. I then add lemon peel and anise seeds, omitting the nuts entirely. I don't know the exact amounts of the new mixtures.....just go by smell. Hope you enjoy. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cappuccino Biscotti Recipe By :Cooking LIght, March 1995 (Lavon) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/3 cup walnuts 1/4 cup cocoa 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1/2 tsp ground cinnamon 2 tsp instant coffee powder 2 tsp hot water 1 tsp vanilla extract 2 eggs 1 egg white Here is a Biscotti recipe that I haven't tried so you're on your own. It's from Cooking Light so I imagine it's fine. [Lavon] Combine first 8 ingredients in a large bowl. Combine coffee powder & hot water in a small bowl. Stir in vanilla & next 2 ingredients. Add to flour mixture, stirring til well-blended. Turn dough onto a lightly floured surface & knead lightly 7 - 8 times. Shape into a 16" long roll. Place roll on a baking sheet coated with Pam & flatten roll to 1" thickness. Bake at 325 degrees for 30 min. Remove from sheet to a wire rack & let cool for 10 min. Cut the roll diagonally into 30 (1/2") slices & place, cut side down, on baking sheet. Bake for 10 min. Turn cookies over & bake another 10 min.(cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet & let cool completely. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2159 Calories; 38g Fat (15.4% calories from fat); 55g Protein; 413g Carbohydrate; 17g Dietary Fiber; 374mg Cholesterol; 2118mg Sodium. Exchanges: 13 1/2 Grain(Starch); 3 1/2 Lean Meat; 5 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cappuccino Biscotti 2 Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Cookies Italian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Flour -- unbleached, all purp 1 c Sugar 1/2 ts Baking soda 1/2 ts Baking powder 1/2 ts -Salt 1/2 ts Cinnamon 1/2 ts Cloves, ground 1/4 c Espresso -- strong brewed,cold& 1 tb Espresso -- strong brewed, cold 1 tb Milk -- & 1 t Milk 1 Egg yolk, large 1 t Vanilla 3/4 c Hazelnuts -- toasted, skinned* -chopped coarse 1/2 c Chocolate chips, semisweet *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a 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 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI SOURCE: Gourmet magazine, December 1992 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 74 Calories; 2g Fat (28.1% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 31mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chestnut Biscotti Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Baked Cookies Dec '96 Miscellaneous 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 : Store the biscotti in an airtight container. Nutr. Assoc. : 0 0 0 0 0 0 0 0 4744 0 * Exported from MasterCook * Chocolate Almond Biscotti Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Butter or margarine -- softened 1 1/4 c Sugar 2 Eggs 1 t Almond extract 2 1/4 c All-purpose flour 1/4 c Hershey's Cocoa -OR- European Style Cocoa 1 t Baking powder 1/4 ts Salt 1 c Sliced almonds Additional sliced almonds -- (optional) -----CHOCOLATE GLAZE----- 1 c Hershey's Semi-Sweet Chips 1 tb Shortening* -----WHITE GLAZE----- 1/4 c Premier White Chips -(Hershey's) 1 t Shortening *(do not use butter, margarine or oil in Glaze recipes). Heat oven to 350øF. In large bowl, beat butter and sugar until well blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; blend into butter mixture, beating until smooth. (Dough will be thick.) Using wooden spoon, work almonds into dough. Divide dough in half. With lightly floured hands, shape each half into rectangular log about 2 inches in diameter and 11 inches long; place on large ungr eased cookie sheet, at least 2 inches apart. Bake 30 minutes or until logs are set. Remove from oven; cool on cookie sheet 15 minutes. Using serrated knife and sawing motion, cut logs into 1/2-inch diagonal slices. Discard end pieces. Arrange slices, cut sides down, close together on cookie sheet. Bake 8 to 9 minutes. Turn each slice over; bake an additional 8 to 9 minutes. Remove from oven; cool on cookie sheet on wire rack. Dip end of each biscotti in CHOCOLATE GLAZE or drizzle glaze over entire cookie. Drizzle WHITE GLAZE over chocolate glaze. Garnish with additional almonds, if desired. About 2-1/2 dozen cookies. CHOCOLATE GLAZE: In small microwave-safe bowl, place 1 cup Hershey's Semi-Sweet Chocolate Chips and 1 tablespoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 1 to 1-1/2 minutes or until smooth when stirred. About 1 cup glaze. WHITE GLAZE: In small microwave-safe bowl, place 1/4 cup Hershey's Premier White Chips and 1 teaspoon shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 to 45 seconds or until smooth when stirred. About 1/4 cup glaze. [Hershey's is a registered trademark of Hershey Foods Corporation.] [Recipe may be reprinted courtesy of the Hershey Kitchens.] Meal-Master recipe format courtesy of Karen Mintzias - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 312 Calories; 21g Fat (60.6% calories from fat); 4g Protein; 27g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 116mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 4 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Almond Biscotti 4 Recipe By :BAKERS' DOZEN SHOW #BD1A31 Serving Size : 1 Preparation Time :0:00 Categories : Dozen01 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1/3 cup cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 2 eggs 2 whites 3/4 teaspoon vanilla extract 2/3 cup whole almonds -- toasted 1/3 cup chocolate chips In a mixer with a paddle attachment combine flour, sugar, cocoa powder, baking soda and salt. Mix together eggs, egg whites and vanilla extract. Gradually add egg mixture to flour mixture blending on low. Toss almonds with chocolate chips then add to flour mixture and blend just until combined. On a well floured surface roll dough into 2 logs, 2 inches in diameter. Place on a greased sheet pan and brush with beaten egg. Bake at 350 degrees until light golden brown, about 30-35 minutes. Allow logs to cool 15 minutes then cut into slices on the bias. Place slices on a greased sheet pan and bake in a 350 degree oven until toasted, about 15-20 minutes. Cool. Store in an airtight container. Yield: 2 logs/24 total pieces Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3170 Calories; 120g Fat (32.5% calories from fat); 77g Protein; 484g Carbohydrate; 32g Dietary Fiber; 374mg Cholesterol; 1939mg Sodium. Exchanges: 15 Grain(Starch); 5 1/2 Lean Meat; 20 Fat; 16 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate and Vanilla Chip Biscotti Recipe By :Pillsbury Fast and Healthy Cookbook Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 Cups all-purpose flour 1/3 Cup unsweetened cocoa powder 3 Teaspoons baking powder 1/2 Cup Sugar 1/2 Cup Brown sugar -- packed 1/4 Cup butter or margarine -- softened 3 Eggs 1 Cup white vanilla chips 1) Heat oven to 350F Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) Lightly spoon flour into measuring cup; level off. In med bowl, combine flour, cocoa and baking powder; mix well. In large bowl, combine sugar, brown sugar and margarine; beat well. Add flour mixture; mix well. Stir in white vanilla chops. 3) With spray coated hands, firmly shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 22-28 min or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 6) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 1 g Carb 12 g Sodium 50 mg Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96 >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 618 Calories; 17g Fat (23.5% calories from fat); 14g Protein; 107g Carbohydrate; 4g Dietary Fiber; 171mg Cholesterol; 535mg Sodium. Exchanges: 4 Grain(Starch); 1/2 Lean Meat; 3 Fat; 3 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Biscotti Recipe By :FF Mailing List (Christel Reeve) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup flour 1/2 cup sugar -- or more 1/2 cup cocoa 2 teaspoons flavoring (raspberry,orange, or almond) 2 whole Egg beaters¨ 99% egg substitute 3/4 teaspoon baking powder 1/4 teaspoon salt splash liquor -- ie, Chambord semisweet chocolate -- melted;optional Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consistency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inches long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 942 Calories; 7g Fat (6.2% calories from fat); 21g Protein; 219g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 911mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 1 Fat; 7 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Biscotti 4 Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Digest Sept. Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c Flour 1/2 c Sugar (or more) 1/2 c Cocoa 2 t Flavoring (I used raspberry Orange or almond would work Nicely too) 2 Egg equivalents 3/4 t Baking powder 1/4 t Salt Splash of liquor to match Flavoring (I used Chambord) Combine flour, sugar, cocoa, salt and baking baking powder. Separately, mix flavoring and eggs. Combine. Add splash of liquor or water as needed to have a sticky consi stency. If the mixture is too stiff, it won't spread out properly. Put this glob on a greased cookie sheet and arrange it into a log about 15 inch es long and 1 1/2 - 2" wide. Bake at 350 for 25 minutes. Remove from oven, let cool a few minutes, then slice diagonally into 1/2- 3/4" slices. I got 18 pieces from mine. Place the slices on their side and put back in the oven (300 degrees) for 15 minutes. Turn over and cook another 10-15 minutes. If you can afford the fat, a small drizzle of semisweet chocolate is wonderful on these when cooled. I used about 2 T. for all the cookies, which added about 6 g. fat to the recipe or 1/3 g. fat each one. From: Chris. creeve@banyan.com. Fatfree Digest [Volume 10 Issue 23], Sept. 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 555 Calories; 7g Fat (10.2% calories from fat); 21g Protein; 120g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 910mg Sodium. Exchanges: 8 Grain(Starch); 1/2 Lean Meat; 1 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Biscotti #2 Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : 11/97 Cookies & Bars Eat-Lf Mailing List Vegetarian 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 - - - - - - - - - - - - - - - - - - - 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. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Biscotti Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups flour 1/2 cup chocolate chips -- mini 1/3 cup sugar 3/4 tsp baking powder 1 tbsp water 1 tsp vanilla 1 egg 1 egg white Combine 1st 4 ingred. Combine water & next 3 ingred.; add to flour mixture.(dough will be dry). Turn onto floured surface; knead 7-8 times. Shape into 16" long log. Place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 for 25 min. Remove to rack & let cool 10 min. Cut diagonally into 24 (1/2") slices. Place cut side down on sheet. Reduce temp. to 325 & bake 10 min. Turn over & bake 10 more min. (will be soft in center but harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1458 Calories; 39g Fat (23.3% calories from fat); 30g Protein; 260g Carbohydrate; 11g Dietary Fiber; 187mg Cholesterol; 492mg Sodium. Exchanges: 8 Grain(Starch); 1 1/2 Lean Meat; 7 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Chip Shortbread Sticks Recipe By :STEPHANIE RAWLINS Serving Size : 1 Preparation Time :0:00 Categories : Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c. butter, unsalted, softened 1/2 cup confectioners' sugar 1 teas. vanilla 2 cups all-purp. flour 1 c. semisweet chocolate mini-chips (2 portions 1 1/2 teas p. vegetable oil Cream butter, sugar, and vanilla until blended. On low speed, beat in flour. Stir in 1/2 chips. Cover and chill till firm (though not too firm, I had to let mine sit til it was workable!). Shape heaping TBs into 3-inch-long, 1/2-inch-thick logs (like biscotti). Place on lightly greased cookie sheet and bake in a 350 degree oven for 8 minutes or until golden brown. Cool. Melt remaining chips and oil, dip 3/4 inch of one end of each cookie into chocolate. Makes 36. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 246 Calories; trace Fat (0.2% calories from fat); 0g Protein; 61g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Biscotti Recipe By :Richard Simmons' " Sweetie Pie" Serving Size : 1 Preparation Time :0:20 Categories : 02/98 Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable-oil cooking spray 2 cups all-purpose flour 1 cup granulated sugar 1/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1/2 teaspoon salt 1/4 cup mini semisweet chocolate chips 2 large whol eggs 2 large egg whites 2 teaspoons grated orange zest 1 teaspoon pure vanilla -- or chocolate extract 1 teaspoon instant coffee powder 1/2 cup hazelnuts -- toasted and skinned ----- GLAZE ----- 1 large egg white -- beaten 1 teaspoon water Preheat oven to 350 degrees. Lightly coat large baking sheet with cooking spray. In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips. In medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts. With wooden spoon, work wet ingredients into dry ingredients until combined ( dough will be sticky ). Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to prepared baking sheet. Flatten rope to 1 3/4 inch width. Roll remaining dough into another 14 inch long rope, place 3 to 4 inches away from first rope, and then flatten. Brush ropes with glaze ( 1 lg egg white beaten with 1 tsp of water ). Bake in 350 degree oven until firm to the touch, 24 to 26 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2 inch thick slices. Discard ends. Place slices, cut sides down, back on baking sheet ( they can touch ). Bake until dry, another 15 minutes turning biscotti over after 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days. 54 calories; 1 g protein; 1 g fat ( 23% fat, 0 g saturated fat ); 9 g carbohydrate; 55 mg sodium, 13 mg cholesterol >From: "Szakacs, Luisa" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2595 Calories; 72g Fat (23.9% calories from fat); 64g Protein; 449g Carbohydrate; 23g Dietary Fiber; 374mg Cholesterol; 2620mg Sodium. Exchanges: 14 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 12 1/2 Fat; 15 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 4886 0 0 1012 5403 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Biscotti 2 Recipe By :Sara Moulton Serving Size : 30 Preparation Time :0:00 Categories : Sara Moulton Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1/2 cup Unsweetened cocoa powder 1 teaspoon Baking soda 1 teaspoon Salt 6 tablespoons Unsalted butter - (3/4 stick) -- softened 1 cup Granulated sugar 2 large Eggs 1 cup Blanched hazelnuts -- coarsely chopped 3/4 cup Semisweet chocolate chips 1 tablespoon Confectioners' sugar Preheat oven to 350 degrees and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut-sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and, frozen, 1 month. This recipe yields 30 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): 117 Calories; 5g Fat (36.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Biscotti 4 Recipe By :Sara Moulton Serving Size : 30 Preparation Time :0:00 Categories : Cklive03 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups All-purpose flour 1/2 cup Unsweetened cocoa powder 1 teaspoon Baking soda 1 teaspoon Salt 6 tablespoons Unsalted butter - (3/4 stick) -- softened 1 cup Granulated sugar 2 large Eggs 1 cup Blanched hazelnuts -- coarsely chopped 3/4 cup Semisweet chocolate chips 1 tablespoon Confectioners' sugar Preheat oven to 350 degrees and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in hazelnuts and chocolate chips. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut-sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and, frozen, 1 month. This recipe yields 30 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): 117 Calories; 5g Fat (36.5% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Hazelnut Biscotti #2 Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 1 Preparation Time :0:00 Categories : 03/98 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cup unbleached white flour 1/4 cup unsweetened cocoa powder 1 cup sugar 1 tsp baking powder 1/4 tsp salt 1/2 tsp. ground cinnamon 2 whole eggs 2 egg whites 1 tablespoon hot water 2 teaspoons instant coffee granules 1/2 cup chopped toasted hazelnuts 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 .65 oz. serving: 55 calories, 1.4 g protein, 125 g fat, 10 g carbohydrates, .2 g saturated fatty acids, .1 g polyunsaturated fatty acids, .7 g monounsaturated fatty acids, 13 mg cholesterol, 30 mg sodium, .3 g total dietary fiber >From: "W. Kaplan" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2354 Calories; 58g Fat (21.5% calories from fat); 58g Protein; 418g Carbohydrate; 19g Dietary Fiber; 374mg Cholesterol; 1257mg Sodium. Exchanges: 14 Grain(Starch); 3 1/2 Lean Meat; 9 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 14 0 0 0 0 0 0 0 0 0 3677 * Exported from MasterCook * Chocolate Pistachio Biscotti Recipe By :Martha Stewart Serving Size : 4 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 tablespoons unsalted butter -- room temperature Butter -- for the sheet 2 cups all-purpose flour -- plus more if needed 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sugar 2 large eggs 1 cup shelled pistachio nuts 1/2 cup chocolate chips Pistachio ice cream -- for serving Preheat the oven to 350 degrees. Butter and flour a baking sheet; set aside. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough. Stir in pistachios and chocolate chips. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool about 5 minutes. Reduce oven to 300 degrees. On a cutting board, using a sharp, serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut-sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes. Serve with pistachio ice cream. This recipe yields 4 servings. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC6): "04-30-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 764 Calories; 30g Fat (33.4% calories from fat); 13g Protein; 122g Carbohydrate; 7g Dietary Fiber; 140mg Cholesterol; 485mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 5 1/2 Fat; 4 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living - Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate Walnut Biscotti Recipe By :Recipe courtesy of Gourmet Magazine Serving Size : 36 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder 3/4 teaspoon baking powder 1/2 teaspoon salt 1/2 stick unsalted butter -- softened 1/4 cup sugar -- plus 2 tablespoons sugar 1 large egg 1 tablespoon freshly-grated orange zest 1 tablespoon fresh orange juice 1/2 cup chopped walnuts -- toasted Preheat oven to 350 degrees and butter a large baking sheet. In a bowl whisk together flour, cocoa powder, baking powder, and salt. In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add egg, zest, and orange juice and beat until combined will. Stir in flour mixture until a stiff dough is formed. Stir in walnuts. On baking sheet with floured hands form dough into 2 (9-inch) long logs and bake in middle of oven until slightly firm to the touch, about 13 minutes. Cool biscotti on baking sheet on a rack for 15 minutes. On a cutting board with a serrated knife cut logs diagonally into 1/2-inch-thick slices. Arrange biscotti, a cut-side down, on baking sheet and bake until crisp, about 15 minutes. Cool biscotti on rack. Biscotti may be made 1 week ahead and kept in airtight containers, or 1 month ahead and frozen. This recipe yields 36 biscotti. Source: "COOKING LIVE with Sara Moulton - (Show # CL-9567) - from the TV FOOD NETWORK" S(Formatted for MC6): "12-03-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 45 Calories; 2g Fat (47.6% calories from fat); 1g Protein; 5g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 42mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-cherry Biscotti Recipe By :John Ash Serving Size : 36 Preparation Time :0:00 Categories : John Ash Biscuits Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup Whole dried cherries 3/4 cup Hearty red wine or water -- warmed 3 Eggs 1 1/4 cups Sugar 1/4 cup Sweet butter 10 ounces Bittersweet chocolate -- melted 6 tablespoons Cocoa 2 teaspoons Vanilla extract 1 teaspoon Baking powder 3 1/2 cups Unbleached all-purpose flour (more flour may be needed) Preheat the oven to 325 degrees. Place cherries and wine in a small bowl and allow to plump for at least 1 hour. With a mixer, beat the eggs and sugar together until fluffy and light yellow. In a separate small sauce pan melt the butter, chocolate and cocoa together, add vanilla. Fold into the egg mixture. Drain the cherries and stir in. Mix the baking powder and flour together and beat in until the dough pulls away from the sides of the bowl and is just slightly tacky. With floured hands, roll into two 15-inch logs, 1 1/2-inches in diameter. Bake on parchment paper in a preheated oven for 20 to 25 minutes or until lightly browned and firm to the touch. Remove from oven and cool until logs can be cut on the diagonal into 1/4-inch widths. Place biscotti in a single layer on baking sheet and return to oven and bake for an additional 10 minutes. Store airtight for up to 1 month. This recipe yields approximately 36 biscotti. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9649 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 76 Calories; 5g Fat (49.2% calories from fat); 1g Protein; 10g Carbohydrate; 2g Dietary Fiber; 16mg Cholesterol; 20mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chocolate-hazelnut Biscotti Recipe By :n/a Serving Size : 48 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups hazelnuts -- toasted, husked 3 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 1 cup unsalted butter - (2 sticks) -- room temperature 2 cups sugar 3 large eggs 1 1/2 teaspoons vanilla extract 1/2 teaspoon almond extract 1 cup semisweet chocolate chips Preheat oven to 350 degrees. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts. Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature. Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut-side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.) This recipe yields about 4 dozen biscotti. Comments: Sue Shadley of Indianapolis, Indiana, says that the biscotti from The Bakehouse in Bloomington are addictive. These can be baked three weeks ahead and frozen, making them an ideal Christmas gift. Source: "Bon Appétit, November 1999" S(Formatted for MC6): "03-28-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 112 Calories; 4g Fat (32.6% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 12mg Cholesterol; 63mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : Recipe from the R.S.V.P. column - The Bakehouse, Bloomington, IN Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon Biscotti Recipe By :Cooking Light, May 1997 Serving Size : 1 Preparation Time :0:00 Categories : 03/98 Cookies & Bars Eat-Lf Mailing List Vegetarian 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 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2255 Calories; 39g Fat (15.7% calories from fat); 49g Protein; 423g Carbohydrate; 12g Dietary Fiber; 561mg Cholesterol; 1706mg Sodium. Exchanges: 16 Grain(Starch); 2 1/2 Lean Meat; 6 Fat; 12 Other Carbohydrates. NOTES : 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 * Exported from MasterCook * Cinnamon-raisin Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1995 September 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large egg 1/2 cup sugar 1 tablespoon brandy 1 teaspoon vanilla extract 3/4 cup plus 2 tablespoons all purpose flour 3/4 teaspoon baking powder 3/4 teaspoon ground cinnamon 1/4 teaspoon salt -- (generous) 1/3 cup raisins 1/3 cup whole almonds -- toasted Preheat oven to 375F. Lightly grease heavy large baking sheet. Using hand-held electric mixer, beat egg and sugar in medium bowl until very thick and fluffy, about 2 minutes. Beat in brandy and vanilla. Sift flour, baking powder, cinnamon and salt into egg mixture and blend well. Mix in raisins and almonds. Spoon dough onto prepared sheet to form 10- to 11-inch strip. Using moistened fingertips, shape dough into neat 11-inch-long by 2 1/2-inch-wide log. Bake until log just begins to brown and feels firm to touch, about 20 minutes. Cool cookie log on sheet 15 minutes. Maintain oven temperature. Transfer cookie log to work surface. Using serrated knife, cut crosswise into 1/3-inch-wide slices. Arrange slices on same baking sheet. Bake 10 minutes. Turn slices over. Bake until beginning to color, about 8 minutes longer. Cool cookies completely on baking sheet (cookies will become very crisp). (Can be prepared 1 week ahead. Store in airtight container at room temperature.) MAKES ABOUT 2 DOZEN. Bon Appetit September 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1112 Calories; 46g Fat (36.6% calories from fat); 23g Protein; 157g Carbohydrate; 8g Dietary Fiber; 187mg Cholesterol; 969mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat; 2 1/2 Fruit; 7 1/2 Fat; 7 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cinnamon-raisin Biscotti 2 Recipe By :(Patti Pratt) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 egg whites 1 tablespoon vanilla 1 cup sugar -- (or less) 2 cups flour -- (combo of grains) 2 teaspoons cinnamon 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon salt -- (or less) 3/4 cup raisins Beat eggwhites and extracts together well. Combine all the dry ingred and add to the egg and mix well. Fold in the raisins. The dough should be firm, but not too stiff. You may need to add as much as 1/4c more flour if your egg whites were large. Divide the dough in half and shape each into a 'log' about 2: wide and 10'12" log. Place each on a greased cooked sheet and bake in a preheated oven a 325 F or 25-30 min. They should be firm to the touch, but not too brown. Remove from the oven and turn down the temp to 250F. Slice each log into 20-24 pieces and place upright (if you can balance them!) on the cookie sheets. Return to the oven for about 30-40 min. The thicker the slices, the longer it takes. Cool them completely before storing them in an airtight container. Make sure you dunk these. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1252 Calories; 1g Fat (0.4% calories from fat); 25g Protein; 296g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1995mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 5 1/2 Fruit; 0 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cocoa Almond Biscotti Recipe By :cbmcam Serving Size : 24 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian 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): 74 Calories; 1g Fat (14.7% calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 43mg 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 0 * Exported from MasterCook * Coffee-hazelnut Biscotti Recipe By : Serving Size : 60 Preparation Time :0:00 Categories : Desserts July/Aug 99 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 : * 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 Black Walnut Biscotti Recipe By :Audrey Thibodeau Serving Size : 36 Preparation Time :0:00 Categories : FareShare Gazette Dec2001 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup oil 3/4 cup sugar 1 teaspoon vanilla 3/4 teaspoon almond extract 2 eggs 1 3/4 cups flour 1 teaspoon baking powder 1/2 cup dried cranberries 1 1/2 cups black walnuts -- finely chopped Preheat oven to 350F. In large mixing bowl, beat oil and sugar. Add vanilla, almond extract and eggs. Beat until completely blended. Combine flour and baking powder. On low speed, gradually add to wet ingredients. Stir in cranberries and black walnuts. Divide dough in half. On lightly sprayed baking sheet, form each half into a log about 12 inches long and 2 inches wide. Arrange 4 inches apart. Bake for 35 minutes, or until lightly browned. Remove from oven. Reduce oven temperature to 275F. Let logs cool on baking sheet for 10 minutes. Remove logs to cutting board. Using a long, sharp knife, cut on the diagonal into 3/4-inch slices. Stand slices upright on sides on cookie sheet. Bake for 8-9 minutes, or until lightly browned and firm. Cool on a wire rack. Source : "Home Cooking Magazine-Nov. 2001" S(MC Formatted/Posted by Dee): "Lively50@aol.com" Copyright : "(c) 2001 House of White Birches" Yield : "3 dozen" Per Serving (excluding unknown items): 3150 Calories; 172g Fat (47.7% calories from fat); 79g Protein; 343g Carbohydrate; 16g Dietary Fiber; 374mg Cholesterol; 606mg Sodium. Exchanges: 12 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 30 Fat; 10 Other Carbohydrates. Contributed to the FareShare Gazette by Dee; 8 December, 2001. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 87 Calories; 5g Fat (47.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 17mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Orange Biscotti Recipe By :Pillsbury Fast and Healthy Magazine Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1/2 cup Brown sugar -- firmly packed 1/4 cup butter or margarine -- softened 2 teaspoons orange peel -- grated 3 Eggs 3 cups all-purpose flour 3 teaspoons baking powder 3/4 cup sweetened dried cranberries -- chopped 1/4 c almonds -- chopped -----GLAZE----- 1 cup Powdered sugar 1/2 teaspoon orange peel -- grated 4 teaspoons skim milk 1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add 2 tsp orange peel and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour and baking powder; mix well. Stir in cranberries and almonds. 3) With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 18-25 min. or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 min. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on the cookie sheet. 6) Bake at 350F for 6-8 min. or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from the sheets; cool completely on wire racks. 7) In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over cookies. Let stand until glaze is set. Store tightly covered. Serving size: 1 cookie Calories 80 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 45 mg Total Carb 15 g >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 831 Calories; 20g Fat (21.9% calories from fat); 16g Protein; 148g Carbohydrate; 4g Dietary Fiber; 171mg Cholesterol; 537mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 1/2 Fat; 5 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Pistachio Biscotti Recipe By :Lean Italian Meatless Meals, Anne Casale Serving Size : 1 Preparation Time :0:00 Categories : 11/99 Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pistachio nuts -- shelled 1 cup dried cranberries 2 1/2 cups all-purpose flour -- unbleached 1 cup sugar 1 teaspoon baking soda 1/4 teaspoon salt 2 large eggs -- at room temperature 2 large egg whites -- at room temperature 1 tablespoon grated orange rind 2 teaspoons vanilla extract 1 large egg white -- lightly beaten 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. In a small bowl, combine cranberries with enough hot water to cover and let them soak for 5 minutes. Drain cranberries, blot dry with paper towel, 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. From Ellen C. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2883 Calories; 75g Fat (23.2% calories from fat); 81g Protein; 478g Carbohydrate; 23g Dietary Fiber; 374mg Cholesterol; 2083mg Sodium. Exchanges: 18 Grain(Starch); 6 Lean Meat; 0 Fruit; 11 1/2 Fat; 13 1/2 Other Carbohydrates. NOTES : Family and friends always request these biscotti for Thanksgiving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Cranberry Pistachio Biscotti 2 Recipe By :Maria Robbins Serving Size : 50 Preparation Time :0:00 Categories : Lowfat, Low Calorie Sweet 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): 54 Calories; 1g Fat (25.1% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Chocolate Biscotti Recipe By :Marcy Goldman Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Jewish Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup oil 2/3 cup granulated sugar 1/2 cup brown sugar - (packed) 1 tablespoon Passover vanilla sugar -- see * Note 1/4 cup cocoa -- measured then sifted 3 eggs 2 tablespoons brewed coffee 1 dash salt 3/4 cup matzo meal 1 cup matzo cake meal 2 tablespoons potato starch 1/4 cup walnuts -- finely ground 3/4 cup semisweet chocolate -- coarsely chopped * Note: Look for Passover vanilla sugar at stores where kosher and Jewish items are sold. Heat the oven to 350 degrees. Generously grease an 8- by 4-1/2 inch loaf pan. Whisk together the oil, granulated sugar, brown sugar, Passover vanilla sugar and cocoa in a mixing bowl. Whisk in the eggs, then stir in the coffee, salt, matzo meal, matzo cake meal and potato starch. Let stand 10 minutes. Fold in the chocolate and the nuts. Spoon the batter into the pan. Bake the loaf until the top is set, about 35 to 40 minutes. Wrap the loaf well in foil and refrigerate for a couple of hours to firm up. Heat the oven to 325 degrees. Cut the loaf into slices, about 1/4-inch thick. Place them on a parchment paper-lined baking sheet and then bake them again to dry them out, turning the slices halfway through, about 15 to 20 minutes. This recipe yields 24 biscotti. Each biscotti: 188 calories; 23 mg sodium; 26 mg cholesterol; 10 grams fat; 2 grams saturated fat; 24 grams carbohydrates; 2 grams protein; 0.83 gram fiber. Source: "The Los Angeles Times, 03-28-2001" S(Formatted for MC6): "06-15-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 144 Calories; 10g Fat (58.9% calories from fat); 2g Protein; 14g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 19mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates. NOTES : Recipe by Marcy Goldman, a Montreal-based food writer and professional bakery and pastry chef and a regular contributor the LA Times Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Chocolate Biscotti 2 Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 eggs 1 teaspoon vanilla extract 1/4 teaspoon almond extract 1/2 cup sugar 1 cup all-purpose flour 1/2 cup finely chopped pecans 1/4 cup cocoa powder 1/4 teaspoon salt 1/2 cup miniature semisweet chocolate chips ICING: 1 1/2 teaspoons miniature semisweet chocolate chips 3 teaspoons fat-free milk 1/2 cup confectioners' sugar 1/8 teaspoon vanilla extract 1. In a mixing bowl, beat the eggs and extracts. Beat in sugar. Combine the flour, pecans, cocoa and salt; gradually add to egg mixture. Stir in chocolate chips. 2. On a baking sheet coated with non- stick cooking spray, shape dough into a 14-in. x 3-in. rectangle. Bake at 350° for 20-25 minutes or until lightly browned. Cool for 5 minutes. 3. Transfer to a cutting board; cut with a serrated knife into 1 -in. slices. Place cut side down on baking sheets coated with nonstick cooking spray. Bake for 15- 20 minutes or until firm. Remove to wire racks to cool. 4. For icing, melt chocolate chips. Stir in milk, confectioners'sugar and vanilla. Drizzle over cookies; let stand until hard- ened. Yield: about 1 dozen. Description: "Not fond of biscotti? Try this moister version that's especially good with a hot cup of coffee. It has such a chocolaty taste and sweet drizzle on top that you won't even know it's been lightened up." Source: "Dec/Jan 2002" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 173 Calories; 6g Fat (35.6% calories from fat); 3g Protein; 23g Carbohydrate; 1g Dietary Fiber; 31mg Cholesterol; 55mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1 Other Carbohydrates. NOTES : Nutritional Analysis: One cookie equals 181 calories, 7 g fat (2 g saturat- ed fat), 37 mg cholesterol, 67 mg sodium, 27 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Chocolate Biscotti 3 Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter 4 ounces bittersweet or semisweet chocolate -- chopped fine 1/2 cup Dutch cocoa 1 3/4 cups flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 2 large eggs 1 teaspoon vanilla 1 cup whole pistachio nuts or blanched almonds -- toasted 1 cup golden raisins Heat oven to 350 degrees. Melt butter and chocolate in double boiler set over, but not touching, simmering water. Stir until smooth. Sift together cocoa, flour, baking powder, and salt. In electric mixer, beat sugar and eggs on medium speed until lightened. Add vanilla. On low speed, add chocolate mixture, then flour mixture. Stir in the nuts and raisins. Dough will be soft. Turn dough out onto lightly floured surface. Form two 9-inch long by 3 1/2-inch wide logs on parchment-lined baking sheet. Bake 30 minutes, until dough sets. Cool 15 minutes. Reduce oven to 275 degrees. Slice dough on diagonal into 1/2-inch pieces; place cut-side down on baking sheet. Bake 20 minutes. Turn over, bake 20 minutes, until slightly dry. Let cool on wire rack. Store in airtight container. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 126 Calories; 4g Fat (30.1% calories from fat); 2g Protein; 21g Carbohydrate; 1g Dietary Fiber; 26mg Cholesterol; 81mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Chocolate Walnut Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1994 December 1994 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoon salt 3/4 stick unsalted butter -- softened (6 -- tablespoons) 1 cup granulated sugar 2 large eggs 1 cup walnuts -- chopped 3/4 cup semisweet chocolate chips 1 tablespoon confectioners' sugar Preheat oven to 350F. and butter and flour a large baking sheet. In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy. Add eggs and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in walnuts and chocolate chips. On prepared baking sheet with floured hands form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar. Bake logs 35 minutes, or until slightly firm to the touch. Cool biscotti on baking sheet 5 minutes. On a cutting board cut biscotti diagonally into 3/4-inch slices. Arrange biscotti, cut sides down, on baking sheet and bake until crisp, about 10 minutes. Cool biscotti on a rack. Biscotti keep in airtight containers 1 week and frozen, 1 month. Makes about 30 biscotti. Gourmet December 1994 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3915 Calories; 195g Fat (42.2% calories from fat); 82g Protein; 517g Carbohydrate; 35g Dietary Fiber; 560mg Cholesterol; 3542mg Sodium. Exchanges: 15 Grain(Starch); 6 Lean Meat; 35 Fat; 19 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Nut Biscotti Recipe By :Glorious Liqueurs, Mary Aurea Morris Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- more if needed 1/2 cup ground almonds 1 cup sugar 2 extra large eggs 1/4 cup dark rum 1/4 cup amaretto -- or Nocello 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 cup walnuts 1 cup blanched almonds -- whole Preheat oven to 350F. Lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the slices, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 5g Fat (41.8% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Nut Biscotti 2 Recipe By :Glorious Liqueurs, Mary Aurea Morris Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- more if needed 1/2 cup ground almonds 1 cup sugar 2 extra large eggs 1/4 cup dark rum 1/4 cup amaretto -- or nocello 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 cup walnuts 1 cup blanched almonds -- whole Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4161 Calories; 194g Fat (42.7% calories from fat); 118g Protein; 469g Carbohydrate; 28g Dietary Fiber; 500mg Cholesterol; 1152mg Sodium. Exchanges: 16 1/2 Grain(Starch); 11 1/2 Lean Meat; 32 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double Nut Biscotti 3 Recipe By :Glorious Liqueurs, Mary Aurea Morris Serving Size : 36 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- more if needed 1/2 cup ground almonds 1 cup sugar 2 extra large eggs 1/4 cup dark rum 1/4 cup amaretto -- or nocello 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 2 teaspoons baking powder 1 cup walnuts 1 cup blanched almonds -- whole Preheat oven to 350 degrees; lightly grease 2 cookie sheets with softened butter and dust with flour, shaking off the excess. In a large bowl, combine the flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder; beat with a heavy wooden spoon until well blended. Stir in the walnuts and whole almonds. The dough should be soft and a bit sticky, but it should hold its shape when picked up. If it is too runny, add more flour. With your hands, scoop up half of the dough; shape into a long cylinder, about the length of a roll of paper towel. Place on the cookie sheet so that it does not touch the edge of the pan. Repeat with the second half of the dough. Bake for 45 to 60 minutes, or until golden brown and firm. They will spread during baking. Remove the cookie sheets from the oven to a wire rack; let stand for 15 to 20 minutes. Carefully loosen the cylinders from the cookie sheets, using metal spatulas. Let stand on a cutting board until almost at room temperature. With a serrated bread knife, cut each of the cylinders into crosswise slices about 1-inch thick. Place the sliced, a cut side up, on the cookie sheets. Return the cookie sheets to the oven for about 10 to 15 minutes to let the cookies out and turn slightly golden. Cool completely before storing. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 111 Calories; 5g Fat (41.8% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Double-chocolate Biscotti (feb 00) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 2000 February 2000 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Nonstick vegetable oil spray 3/4 cup golden brown sugar -- (packed) 1/2 cup unsalted butter -- room temperature (1 -- stick) 2 large eggs 3/4 cup chocolate syrup -- (such as Hershey's) 2 1/2 cups all purpose flour 2 teaspoons baking powder 3/4 teaspoon salt 1 cup miniature semisweet chocolate chips -- (about 6 ounces) 1 cup chopped pecans Preheat oven to 350F. Spray two 9x5x3-inch metal loaf pans with nonstick spray. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs, then chocolate syrup. Beat in flour, baking powder and salt (dough will be soft). Stir in chocolate chips and nuts. Spread half of batter in each prepared pan. Bake until tester inserted into center comes out clean, about 35 minutes. Turn loaves out onto rack and cool 15 minutes. Reduce oven temperature to 300F. Using long serrated knife, cut each warm loaf crosswise into 1/2- to 3/4-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake 10 minutes. Turn slices over. Bake until just golden, about 10 minutes. Cool biscotti completely. Store airtight at room temperature up to 3 days. Makes about 26. Bon Appetit February 2000 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4196 Calories; 238g Fat (54.1% calories from fat); 58g Protein; 396g Carbohydrate; 22g Dietary Fiber; 622mg Cholesterol; 2822mg Sodium. Exchanges: 17 Grain(Starch); 2 Lean Meat; 35 Fat; 9 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Dried Cranberry and White Chocolate Biscotti Recipe By :Andrea M. Daly; Plymouth, MA Serving Size : 28 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 1/2 cup unsalted butter - (1 stick) -- room temperature 2 large eggs 1/2 teaspoon almond extract 1 1/2 cups dried cranberries - (abt 6 oz) 1 egg white 6 ounces good-quality white chocolate -- chopped = (such as Lindt or Baker's, or use white chocolate chips) Preheat oven to 350 degrees. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log. Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut-side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack. Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.) This recipe yields about 28. Source: "Bon Appétit, December 1998" S(Formatted for MC6): "05-08-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 88 Calories; trace Fat (4.4% calories from fat); 2g Protein; 19g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : Recipe from The Cook's Exchange column Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ellen's Chocolate Biscotti Recipe By :Nick Malgieri Serving Size : 60 Preparation Time :0:00 Categories : Cklive08 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-purpose flour 2/3 cup Alkalized cocoa powder 2 teaspoons Baking powder 1 pinch Salt 1 1/4 cups Sugar 1 1/3 cups Chopped skinned hazelnuts or walnuts 4 large Eggs 1 teaspoon Vanilla extract Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil. Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts. Whisk the eggs and vanilla and stir into the flour mixture to form a dough. On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pans (14 to 18 inches). Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans. After the logs have cooled, detach from paper and slice them about 1/2-inch-thick with a sharp serrated knife. Place back on paper-lined pans, cut-side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid. This recipe yields about 5 dozen. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-8898 broadcast 06-04-1997) 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 12-05-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (8.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Ellen's Chocolate Biscotti 2 Recipe By :Nick Malgieri Serving Size : 60 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups All-purpose flour 2/3 cup Alkalized cocoa powder 2 teaspoons Baking powder 1 pinch Salt 1 1/4 cups Sugar 1 1/3 cups Chopped skinned hazelnuts or walnuts 4 large Eggs 1 teaspoon Vanilla extract Preheat oven to 325 degrees and set rack in the middle level of the oven. Cover 2 large cookie sheets or jelly roll pans with parchment or foil. Mix the flour, cocoa, baking powder and salt and sift into a mixing bowl. Stir in the sugar and nuts. Whisk the eggs and vanilla and stir into the flour mixture to form a dough. On a lightly floured surface, press dough together. Divide dough in half and roll into a log the length of the pans (14 to 18 inches). Place each log on the pan and flatten slightly. Bake for about 30 minutes, until well risen and firm. Cool the logs on the pans. After the logs have cooled, detach from paper and slice them about 1/2-inch-thick with a sharp serrated knife. Place back on paper-lined pans, cut-side down, and bake again for about 20 minutes, or until dry and crisp. Cool on pans and store in a tin or plastic container with a tight fitting lid. This recipe yields about 5 dozen. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick Malgieri From the TV FOOD NETWORK - (Show # CL-8898 broadcast 06-04-1997) 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 12-05-1998 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 34 Calories; trace Fat (8.7% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 22mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 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 : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Unbleached All Purpose Flour 3/4 c Sugar 1/2 c Almonds, finely ground 1/2 ts Baking powder 1/2 ts Baking soda 1 tb Grated Lemon Peel 3 tb Poppy Seeds 1 Egg 2 Egg Whites 1 ts 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): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Fat Free Mocha-almond Biscotti Recipe By : Serving Size : 50 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 c Whole unblanched almonds 2 1/2 c All-purpose white flour 1 c Sugar 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 lg Eggs 2 lg Egg whites 1 ts Vanilla extract 1 tb Unsweetened coco powder 2 ts Instant coffee 1 oz Unsweet. chocolate - melted 1/2 ts Pure 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 (continued next message....) |OLX$SOM| BBS: WPCUG Conference: 320,InterNet Number: 101962 Reply-to: 0 Private: YES Receipt: NO ExHeader: NO Date: 1995-11-18,12:08 From: access!indirect.com!scg N To: KATHLEEN PICKELL Subject: mm-recipes Biscotti Recipes N Flags: Read ÿ@SUBJECT:mm-recipes Biscotti Recipes N ÿ@FROM :access!indirect.com!scg N This article split by uuPCB: Part # 2 of 2 Date: Fri, 17 Nov 1995 23:38:49 -0700 (MST) From: Sandy Gamble To: idiscover.net!MM-recipes Subject: mm-recipes Biscotti Recipes Reply-To: access!idiscover.net!mm-recipes 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): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * Exported from MasterCook * Fat Free Orange Poppy Seed Biscotti Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c All-purpose white flour 1 c Sugar 1/4 c Poppy seeds 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 lg Eggs 2 lg Egg whites 3 tb Grated orange zest 1 tb 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): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: . Nutr. Assoc. : * 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 : Shaped Breads 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 : 01/99 Cookies & Bars Vegetarian 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 pineapple, candied -- 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): 47 Calories; 2g Fat (30.6% calories from fat); 1g Protein; 7g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. NOTES : 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 Orange Biscotti Recipe By :Eating Well Magazine Serving Size : 1 Preparation Time :0:00 Categories : 10/98 Cookies & Bars Eat-Lf Mailing List Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups all-purpose flour 1 cup sugar 1/2 cup cornmeal 2 teaspoons ground ginger 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 2 large eggs 2 large egg whites 2 teaspoon freshly grated orange zest 1 Tablespoon fresh orange juice Makes: about 54 biscotti Preheat oven to 325°F. Lightly oil a baking sheet or coat it with nonstick spray. In a bowl, whisk flour, sugar, cornmeal, ginger, baking powder, baking soda and salt. In a large bowl, whisk eggs, egg whites, orange zest and orange juice until blended. Add dry ingredients and stir until just combined. Divide dough in half and place on prepared baking sheet. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Bake for 20 to 25 minutes, or until firm. Transfer to a wire rack and let cool. Reduce oven to 300°. Cut logs diagonally into 1/2-inch slices. Arrange, cut-side down, in a single layer on 2 ungreased baking sheets. Bake for 15 to 20 minutes, or until golden brown and crisp. (Rotate baking sheets if necessary to ensure even browning.) Transfer biscotti to a wire rack to cool. Store in an airtight container. For 54 cookies: 35 calories, 1 gm. protein, 0 gms. fat, 8 gms. carbohydrate, 30 mg. sodium, 8 mg. cholesterol, 0 gms. fiber. >From: "Elaine Pawelko" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1899 Calories; 12g Fat (5.7% calories from fat); 44g Protein; 404g Carbohydrate; 11g Dietary Fiber; 374mg Cholesterol; 1879mg Sodium. Exchanges: 13 Grain(Starch); 2 1/2 Lean Meat; 0 Fruit; 1 Fat; 13 1/2 Other Carbohydrates. NOTES : These biscotti were very quick and easy to prepare. Since the calorie count was so low, I sliced these biscotti at a deep angle which resulted in a respectable-sized cookie (27 cookies instead of 54). Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 1012 0 * Exported from MasterCook * Ginger-chocolate Chip Biscotti Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Desserts Nov '98 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 : 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 * Hazelnut Biscotti Recipe By :Donna Deane Serving Size : 32 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons butter 1 1/2 cups sugar 2 egg whites 1/4 cup egg substitute 2 teaspoons vanilla extract 1/4 teaspoon hazelnut extract 1/2 cup dried cherries 1/2 cup chopped peeled toasted hazelnuts 1/2 teaspoon grated orange zest 3 cups flour 1 tablespoon baking powder 1/2 teaspoon salt Nonstick cooking spray 2 bars semisweet chocolate - (3 1/2 oz ea) Beat butter until creamy. Beat in sugar then egg whites, egg substitute, vanilla and hazelnut extracts. Stir in cherries, nuts and zest. Combine flour, baking powder and salt. Stir into batter until blended. Divide dough in half. Pat each half into a 12-inch log on a baking sheet sprayed with nonstick cooking spray. Flatten each log to 1-inch thick. Bake at 375 degrees until lightly browned, 25 to 30 minutes. Cool on rack, then slice logs diagonally into 1/2-inch slices. Reduce oven to 325 degrees and bake biscotti slices until lightly browned and crispy, 15 to 20 minutes. Heat chocolate in double boiler set over, but not touching, simmering water until chocolate is melted. Dip one side of each biscotti into chocolate and put on wire rack to harden. This recipe yields 32 biscotti. Each biscotti: 174 calories; 94 mg sodium; 2 mg cholesterol; 4 grams fat; 33 grams carbohydrates; 2 grams protein; 0.48 gram fiber. Comments: Some gourmet markets sell peeled hazelnuts. Or toast raw hazelnuts on a baking sheet at 350 degrees until lightly browned, shaking sheet occasionally, about 15 minutes. Gather nuts in kitchen towel and rub together to remove skins. Source: "The Los Angeles Times, 12-20-2000" S(Formatted for MC6): "12-20-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 1g Fat (9.8% calories from fat); 2g Protein; 20g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 94mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. NOTES : Recipe by Donna Deane, Times Test Kitchen Director Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hazelnut Biscotti 2 Recipe By :John Ash Serving Size : 24 Preparation Time :0:00 Categories : John Ash Biscuits Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Hazelnuts -- lightly toasted, -- and skinned 1 cup Sugar 1/2 cup Unsalted butter - (1 stick) -- melted 4 tablespoons Hazelnut liqueur or brandy 3 large Eggs 3 cups Unbleached all-purpose flour 2 teaspoons Baking powder 1/4 teaspoon Salt Preheat the oven to 350 degrees. Coarsely chop the hazelnuts. In a bowl, combine the nuts, sugar, butter, liqueur and eggs and mix well. Stir in the flour, baking powder and salt. Turn the dough out onto a floured surface and knead briefly; then form into a long loaf about 2 inches wide. Place the loaf on a parchment-lined or lightly-oiled cookie sheet and bake in the middle of the oven for 25 minutes or until firm. The loaf will have a cakelike texture. Remove from the oven and cool. Cut the loaf diagonally into 1/2-inch slices and lay these out on a cookie sheet. Bake for 20 minutes more, turning them once until both sides are lightly browned and toasted. Cool and store in an airtight container. This recipe yields about 24 biscotti. Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9649 broadcast 09-12-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com 09-24-1996 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 78 Calories; 4g Fat (46.6% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 23mg Cholesterol; 70mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Hazelnut Bread and Biscotti Recipe By :The Best Bread Machine Cookbook Ever, Madge Rosenberg Serving Size : 16 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads International Breads Low Fat Nut & Seed Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 Lb Loaf: -- (1 lb loaf): 1 1/2 Tsp Active Dry Yeast -- (1 t) 2 1/4 C Bread Flour -- (1 1/2 C) 3/4 C Whole-Wheat Flour -- (1/2 C) 2 Tbsp Wheat Germ -- I omitted, (2 T) 3 Tbsp Nonfat Dry Milk Powder -- (2 T) 1/4 C Sugar -- PLUS 2 Tbsp Sugar -- (1/4 C) 3 tbsp Anise Seed -- or fennel seed, -- (2 T) 1 1/2 tbsp Wonderslim -- *NOTE, (2 T) 1 C Water -- PLUS 2 tbsp Water -- (3/4 C) 3/4 C Hazelnuts -- chopped, (1/2 C) *NOTE: The original recipe used 3 T vegetable oil (2 T). Biscotti are twice-baked cookies - a favorite Italian dessert. They are served with cappuccino, red wine or hot chocolate, and they keep so well that you can always have a supply on hand. Add all ingredients except the hazelnuts in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the hazelnuts. Let cool or eat warm. To make biscotti, preheat your oven to 350 deg F. Slice cooled bread 1/2" thick. Cut slices into fingers 1" wide. Place on baking sheet and toast for 15 - 20 min. The fresher the bread, the longer it needs to toast. Let cool and store in airtight containers or freeze. I didn't get to make this into biscotti as it smelled so good we went ahead and ate it!! This is an *excellent* bread. Probably very good as biscotti also...maybe next time. Entered into MasterCook II and tested for you by Reggie Dwork - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 160 Calories; 5g Fat (26.5% calories from fat); 5g Protein; 25g Carbohydrate; 2g Dietary Fiber; trace Cholesterol; 6mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates. NOTES : Cal 152.9 Fat 4.1g Carbs 25.3g Dietary Fiber 1.9g Protein 4.6g Sodium 6mg CFF 23.6% - ------------------------------ >From: smile@ridgecrest.ca.us (Mary Ash) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Almond Biscotti Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 3/4 cup whole unblanched almonds 3/4 cup finely ground unblanched almonds 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon cinnamon 1/3 cup honey 1/3 cup water 1/4 teaspoon almond extract In medium bowl, mix flour, sugar, whole almonds, finely ground almonds, baking soda, baking powder, salt and cinnamon. In separate bowl, blend honey, water and almond extract. Add to dry ingredients and mix until well-blended. Turn dough out onto a lightly floured surface. Divide dough in half and form each portion into a log about 12" x 2" x 3/4". Place logs onto baking sheet coated with nonstick spray. Bake 30 minutes at 250 degrees. Remove from oven and cool for 10 minutes. Place log on cutting board. With a serrated knife, cut log diagonally into 1/2" slices, using a sawing motion. Place slice, with the cut side up, on baking sheet and bake for an additional 15 minutes. Centers will be slightly soft, but will harden as they cool. Remove from oven and place on wire rack to cool. Description: "Coffee house treats can turn an afternoon break or after-dinner coffee with family and friends into a special occasion. So go ahead, dunk Honey Almond Biscotti in a steaming mug of freshly brewed coffee." Source: "Wheat Foods Council" S(Internet Address): "http://www.wheatfoods.org/" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1840 Calories; 2g Fat (1.2% calories from fat); 26g Protein; 435g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 1953mg Sodium. Exchanges: 12 1/2 Grain(Starch); 0 Fat; 16 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Honey Orange Biscotti Recipe By :Fat-Free Holiday Recipes, Sandra Woodruff (Gruenwald) Serving Size : 24 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups Flour 1/3 cup Sugar 2 teaspoons Baking powder 1 teaspoon dried orange rind -- grated 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 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): 68 Calories; 1g Fat (16.1% calories from fat); 1g Protein; 13g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lean Chocolate Biscotti Recipe By :Sunset Magazine, Dec 1995, pg 117 (Reggie Dwork) Serving Size : 20 Preparation Time :0:00 Categories : 11/96 Chocolate/Cocoa Cookies & Bars Eat-Lf Mailing List Italian Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 C Butter Or Margarine -- at room temp 1/2 C Sugar 4 Lg Egg Whites 2 C All-Purpose Flour 1/3 C Unsweetened Cocoa Powder 2 Tsp Baking Powder 1/3 C Powdered Sugar 2 Tsp Milk -- approx With a mixer on high speed, beat butter and granulates sugar until fluffy. Add egg whites and beat until well-blended. Stir in flour, cocoa, and baking powder; mix until well blended. On a buttered 12 x 15" baking sheet, shape dough down the length of the pan into a flat log 2 1/2" wide and 5/8" thick. Bake in a 350 deg F oven until crusty and firm to touch, about 20 min. Let cool about 5 min. On pan, cut log diagonally into 1/2" thick slices. Lay slices cut side down (they can touch). Return to oven and bake until cookies feel firm and dry, 15 - 20 min. Transfer to racks; let cool. Smoothly mix powdered sugar and enough milk to make pourable icing. Using a spoon, drizzle icing decoratively over biscotti. Let stand until icing is dry, about 15 min. Serve, or store airtight up to 1 week. Makes about 20 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 100 Calories; 3g Fat (23.0% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 6mg Cholesterol; 84mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Cal 99.9 Fat 2.6g Carb 17.5g Fib 0.5g Pro 2.3g Sod 71mg CFF 22.9% Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Lemon Walnut Biscotti Recipe By :Lean Italian Meatless Meals, Anne Casale Serving Size : 1 Preparation Time :0:00 Categories : 11/99 Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup walnuts 2 1/2 cups all-purpose flour -- unbleached 3/4 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 1 teaspoon black pepper -- finely ground 2 large eggs -- at room temperature 2 large egg whites -- at room temperature 4 teaspoons grated lemon rind 1 teaspoon lemon extract 1 large egg white -- lightly beaten 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. From Ellen C. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2679 Calories; 83g Fat (27.3% calories from fat); 85g Protein; 410g Carbohydrate; 16g Dietary Fiber; 374mg Cholesterol; 1794mg Sodium. Exchanges: 16 1/2 Grain(Starch); 7 Lean Meat; 0 Fruit; 13 Fat; 10 Other Carbohydrates. NOTES : The slight hint of black pepper combined with lemon zest adds a zippy flavor. Nutr. Assoc. : 0 0 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 : Cooking Light 1994 Desserts 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. Nutr. Assoc. : 0 0 0 0 0 0 0 800 0 0 0 * Exported from MasterCook * Low-fat Almond-cinnamon Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1996 June 1996 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1 cup sugar 1 teaspoon vanilla extract 3/4 teaspoon almond extract 3 cups all purpose flour 1/2 cup chopped toasted almonds 1 teaspoon ground cinnamon 3/4 teaspoon baking soda 1/4 teaspoon salt Preheat oven to 350F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft). Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325F. Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.) Makes about 36. Bon Appetit June 1996 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2359 Calories; 17g Fat (6.5% calories from fat); 55g Protein; 491g Carbohydrate; 11g Dietary Fiber; 561mg Cholesterol; 1653mg Sodium. Exchanges: 19 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Low-fat Dunking Almond Biscotti Recipe By :Weight Watchers Magazine February 1996 Serving Size : 16 Preparation Time :0:00 Categories : Cookies And Bars Weight Watchers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus 2 tablespoons 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 cup granulated sugar 2 whole eggs -- at room temperature 2 egg whites -- at room temperature 1 tablespoon almond extract -- plus 1 teaspoon 2 ounces toasted almonds -- chopped Preheat oven to 325 oF. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, if using, and beat just to combine. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip. Bake until firm and light gold, 25-30 minutes. Lower oven temperature to 300 oF; cool cookies on rack 10 minutes. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices standing upright on baking sheets, 1/2" apart. Bake until crisp and light gold, about 35 minutes. Serving - 3 biscotti, with almonds. 116 calories, 2 g fat, 0 g saturated fat, 27 mg cholesterol, 90 mg sodium, 20 g carbohydrates, 1 g fiber, 3 g protein, 32 mg calcium per serving. Without almonds: 95 calories, 1 g fat, 0 g saturated fat, 27 mg cholesterol, 89 mg sodium, 19 g carbohydrates, 0 g fiber, 2 g protein, 22 mg calcium per serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (16.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : 1/4 fat, 1/4 protein, 1/2 bread, 70 calories per serving. Without almonds: 1/2 bread, 75 calories per serving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Low-fat Dunking Almond Biscotti 2 Recipe By :Weight Watchers Magazine February 1996 Serving Size : 16 Preparation Time :0:00 Categories : Breakfast Cookies Nuts Sweet Breads & Muffins Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour -- plus 2 tablespoons 1 teaspoon baking powder 1/4 teaspoon salt 1/8 teaspoon baking soda 1 cup granulated sugar 2 whole eggs -- at room temperature 2 egg whites -- at room temperature 1 tablespoon almond extract -- plus 1 teaspoon 2 ounces toasted almonds -- chopped Preheat oven to 325 oF. Line 2 baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute. Scrape bowl with rubber spatula. Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, if using, and beat just to combine. Divide dough into 2 pieces and spread each onto the center of a prepared baking sheet, smoothing each into a 12 x 2 " strip. Bake until firm and light gold, 25-30 minutes. Lower oven temperature to 300 oF; cool cookies on rack 10 minutes. With serrated knife, cut each strip into twenty-four 1/2" slices. Arrange slices standing upright on baking sheets, 1/2" apart. Bake until crisp and light gold, about 35 minutes. Serving - 3 biscotti, with almonds. 116 calories, 2 g fat, 0 g saturated fat, 27 mg cholesterol, 90 mg sodium, 20 g carbohydrates, 1 g fiber, 3 g protein, 32 mg calcium per serving. Without almonds: 95 calories, 1 g fat, 0 g saturated fat, 27 mg cholesterol, 89 mg sodium, 19 g carbohydrates, 0 g fiber, 2 g protein, 22 mg calcium per serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 138 Calories; 3g Fat (16.4% calories from fat); 3g Protein; 25g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 88mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : 1/4 fat, 1/4 protein, 1/2 bread, 70 calories per serving. Without almonds: 1/2 bread, 75 calories per serving. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mandelbrodt (or Pecan Bread, to Be Exact!) Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Sweet Breads & Cakes Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups all-purpose flour 2 tsp. baking powder 1/2 tsp. salt 1 cups. choppped pecans 1 cups. vegetable oil 1 cups. sugar 3 extra large eggs 3/4 cups. mini chocolate chips -- (optional) Cinnamon-sugar mix for top The Jewish version of biscotti is called mandelbrodt, and the process is the same...twice baked. My grandmother used to make it all the time, but once ran out of almonds and used pecans instead. The taste and texture were wonderful! The pecans made the finished product a bit softer. I now make it with pecans all the time. Heat oven to 350 F. Grease two baking sheets. Mix flour, baking powder, salt, and pecans in medium bowl. (I use a plastic bag--no bowl to wash). In large mixer bowl beat oil, sugar and eggs for 2 minutes. Add flour mixture and beat till well combined. Fold in chocolate chips if using. Divide dough into quarters and place 2 pieces on each baking sheet. Rub your hands on the baking sheet so dough won't stick to them and form each piece into a flat loaf, about 1 1/2 inches wide and 3/4 inch high (length doesn't matter). Sprinkle generously with cinnamon-sugar. Bake 20 - 25 min. or till dough feels fairly firm when pressed lightly in the center. Remove from oven. Slice each loaf diagonally in 3/4 inch slices and turn each slice cut side up. Return to oven for about 15 min. more. From Epwerth15@aol.com - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1629 Calories; 21g Fat (11.9% calories from fat); 60g Protein; 290g Carbohydrate; 10g Dietary Fiber; 750mg Cholesterol; 2268mg Sodium. Exchanges: 18 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mandelbrot (jewish Biscotti) Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Baked Breads Dec '96 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup vegetable oil 1 (8-ounce) carton egg substitute 1 tablespoon grated orange rind 1 teaspoon vanilla extract 4 1/2 cups all-purpose flour 1/2 cup finely ground toasted almonds (about 3 ounces) 1 1/2 tablespoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground coriander 1/4 teaspoon ground nutmeg Cooking spray Orange Marmalade Frosting (optional) ORANGE MARMALADE FROSTING 2 cups sifted powdered sugar 2 tablespoons orange marmalade 1 teaspoon orange juice Preheat oven to 350º. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7 ingredients (flour through nutmeg); gradually add to sugar mixture, beating until well-blended. Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch-long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350º for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack. Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350º for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack. Drizzle each cookie with Orange Marmalade Frosting. Star of David Mandelbrot: To construct the Star of David, you'll need varying lengths of biscotti. For this, divide dough into 3 equal portions, then shape each portion into a quadrilateral that is 9 inches at the bottom, 4 inches at the top, and 12 inches on each side. Bake as directed in step 4. Beginning at the 9-inch bottom, cut each portion into 1/2-inch-thick slices, then bake as directed in step 5. Frost and let stand 10 minutes. To assemble the star, begin with the 3 longest pieces of biscotti, and form a triangle, which is the base of the star. Continue to stack biscotti, using the longest pieces first. You will have enough biscotti to make 1 large star with 6 layers. Serve remaining biscotti on a tray. Serving Size: 1 cookie ____________________ To Make Orange Marmalade Frosting Place all ingredients in a food processor; process until smooth. Place frosting in a zip-top plastic bag. Snip a tiny hole in one corner of bag; drizzle frosting over biscotti. Yield: 1 cup Source: "Cooking Light, December 1996, p.114" Copyright: "© Cooking Light" Yield: "4 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 120 Calories; 4g Fat (32.4% calories from fat); 2g Protein; 18g Carbohydrate; trace Dietary Fiber; trace Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : This recipe makes standard biscotti that are all the same size. To make the Star of David, you'll need biscotti of varying lengths. Make biscotti up to three weeks ahead and freeze. Nutr. Assoc. : 0 0 0 0 0 0 20094 0 0 0 0 0 0 2130706543 2130706543 0 0 0 0 * Exported from MasterCook * Maple Walnut Biscotti Recipe By :Moosewood Restaurant Low-Fat Favorites Serving Size : 1 Preparation Time :0:00 Categories : 03/98 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cup. unbleached white flour 1/2 cup. cornmeal 1 tsp. baking powder 1/4 tsp. salt 2 eggs 1/2 cup. pure maple syrup 1 tsp. pure vanilla extract 1/2 cup. chopped walnuts 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 0.55-oz serving: 52 calories, 1.4 g protein, 1.4 g fat, 8.3 g carbohydrates, .2 g saturated fatty acids, .7 g polyunsaturated fatty acids, .4 g monounsaturated fatty acids, 15 mg cholesterol, 30 mg sodium, .4 g total dietary fiber. >From: "W. Kaplan" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1987 Calories; 48g Fat (21.5% calories from fat); 55g Protein; 337g Carbohydrate; 14g Dietary Fiber; 374mg Cholesterol; 1153mg Sodium. Exchanges: 15 Grain(Starch); 3 1/2 Lean Meat; 7 Fat; 7 Other Carbohydrates. Nutr. Assoc. : 14 0 0 0 0 866 5403 0 * Exported from MasterCook * Marbled Biscotti Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup (1 stick) butter or margarine 1 cup granulated sugar 2 large eggs 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 3/4 cups mini chocolate baking bits -- divided 1 cup slivered almonds -- toasted 1/4 cup unsweetened cocoa powder 2 tablespoons instant coffee granules Preheat oven to 350 degrees F. Lightly grease cookie sheets; set aside. In large bowl cream butter and sugar until light and fluffy; beat in eggs and vanilla. In medium bowl combine flour, baking powder and baking soda; blend into creamed mixture. Dough will be stiff. Stir in 1 1/4 cups mini chocolate baking bits and nuts. Divide dough in half. Add cocoa powder and coffee granules to one half of the dough, mixing to blend. On well-floured surface, gently knead doughs together just enough to marble. Divide dough in half and gently roll each half into 12 x 2-inch log; place on prepared cookie sheets at least 4 inches apart. Press remaining 1/2 cup mini chocolate baking bits onto outside of both logs. Bake 25 minutes. Dough will spread. Cool logs 15 to 20 minutes. Slice each log into 12 slices; arrange on cookie sheet cutside down. Bake an additional 10 minutes. (For softer biscotti, omit second baking.) Cool completely. Store in tightly covered container. Source: "Chocolate Manufacturers Association" S(Internet Address): "http://207.197.202.83/indexcur.html" Yield: "24 Pieces" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2982 Calories; 91g Fat (26.7% calories from fat); 78g Protein; 485g Carbohydrate; 25g Dietary Fiber; 374mg Cholesterol; 1888mg Sodium. Exchanges: 18 1/2 Grain(Starch); 5 Lean Meat; 14 1/2 Fat; 13 1/2 Other Carbohydrates. NOTES : To toast almonds, spread in single layer on baking sheet. Bake at 350 degrees F for 7 to 10 minutes until light golden, stirring occasionally. Remove almonds from pan and cool completely before using Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mixed Nut Biscotti Recipe By :Pillsbury Fast and Healthy Cookbook Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1/2 cup Brown sugar -- packed 1/4 cup butter or margarine -- softened 3 Eggs 3 cups all-purpose flour 3 teaspoons baking powder 2 teaspoons pumpkin pie spice 1/3 cup mixed nuts -- chopped 1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add eggs; beat well. Lightly spoon flour into measuring cup; level off. STir in flour, baking powder and pumpkin pie spice; mix well. Stir in nuts. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 6) Bake at 350F for 6-8 minutes or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 735 Calories; 22g Fat (27.3% calories from fat); 16g Protein; 119g Carbohydrate; 4g Dietary Fiber; 171mg Cholesterol; 535mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 4 Fat; 3 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mochaccino Biscotti Recipe By :Lean Italian Meatless Meals, Anne Casale Serving Size : 1 Preparation Time :0:00 Categories : 11/99 Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/2 cups cake flour 1 tablespoon baking powder 2 tablespoons instant coffee powder -- espresso 2 tablespoons cocoa powder -- Dutch-process 1 teaspoon ground cinnamon 2 large eggs -- at room temperature 2 large egg whites -- at room temperature 3/4 cup sugar 2 teaspoons vanilla extract 1 large egg white -- lightly beaten Adjust the oven rack to center of oven; preheat to 350F. Line a 14 x 17 cookie sheet with parchment paper; set aside. Sift dry ingredients into a medium bowl. Place whole eggs, 2 egg whites, and sugar in bowl of electric mixer. Beat on high speed until thick and lemony, about 4 minutes. Stop machine and scrape down bowl with rubber spatula. Add vanilla and beat on low speed until blended, about 10 seconds. Add flour mixture and beat on low speed until dough starts to come together in a crumbly mass, about 30 seconds. 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. From Ellen C. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2232 Calories; 14g Fat (5.5% calories from fat); 56g Protein; 467g Carbohydrate; 7g Dietary Fiber; 374mg Cholesterol; 1754mg Sodium. Exchanges: 21 Grain(Starch); 3 1/2 Lean Meat; 1 Fat; 10 1/2 Other Carbohydrates. NOTES : The subtle blending of coffee, cocoa, and cinnamon linger long after the last bite of these delicate, crispy cookies, delicious dunking partners with a cup of coffee, cocoa or a glass of cold milk. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Monde Brot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : 09/98 Cakes & Frostings Eat-Lf Mailing List Jewish Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Egg Substitute 1/3 cup Sugar 1/3 cup Brown Sugar 3 cup Flour 3 Tsp Baking Powder 2 Tsp Vanilla Extract 1 Pinch Salt Cinnamon -- To Taste But Go Lightly Nutmeg -- To Taste But Go Lightly To Spread As Filling: Chocolate Chips Fruit Spread Jelly Chopped Nuts Nonstick Cooking Spray For some it is time to celebrate the new year. One delicious tradition is mondel brot (mondel bread). This chewy, crispy, cakey biscuit or cookie is a little like a biscotti with a sweet filling. Mondel brot is good for dunking in coffee, tea, milk and even honey. Have a sweet year! Preheat oven to 350F. In a bowl, beat egg substitute, sugars and vanilla until light and fluffy. Sift together flour, baking powder, salt and spices. Add flour to egg substitute mixture a little at a time, mixing well. It will form a stiff ball at the end. Split into two portions. On a floured surface, roll out dough to about 1/8 to 1/4 inch thick rectangle approximately 10 by 12 inches. Use plenty of flour and turn often as it does tend to stick. Spread filling out evenly leaving about a two inch edge along the top and about a 1/2 inch edge along the sides. Some make one chocolate (it doesn't take more than a handful or two of chocolate chips spread out evenly) and one with a fruit spread (like apricot) and chopped nuts. Roll it up jelly roll style (be gentle, but holes are repairable) and fold up ends to seal them. Place on a cookie sheet that you have sprayed and floured. Bake for 30 to 40 minutes or until golden brown and fairly hard to the touch. Allow to cool completely. Cut with a serrated bread knife into 1/2 slices. If they are not crisp enough you can put the slices back into the oven for a 5 to 7 minutes. Serving Suggestions There are many variations you can try with this recipe and it doubles very well. You can add a couple of tablespoons of orange juice and orange zest to the dough. You could try adding cardamom instead of the cinnamon and nutmeg and making a filling of honey and chopped pistachios for a middle eastern flavor. You could even leave the filling out altogether for a less sweet biscuit. Any way you make it, it is a real treat for tea or luncheon. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 3g Fat (12.5% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : Cal 183.7 Total Fat 2.5g Sat Fat 0.4g Carb 34.3g Fib 0g Pro 5.5g Sod 133mg CFF 12.5% Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mondel Brot Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : 10/98 Cakes & Frostings Eat-Lf Mailing List Jewish Low Fat Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Egg Substitute 1/3 cup Sugar 1/3 cup Brown Sugar 3 cup Flour 3 Tsp Baking Powder 2 Tsp Vanilla Extract 1 Pinch Salt Cinnamon -- To Taste But Go Lightly Nutmeg -- To Taste But Go Lightly To Spread As Filling: Chocolate Chips Fruit Spread Jelly Chopped Nuts Nonstick Cooking Spray For some it is time to celebrate the new year. One delicious tradition is mondel brot (mondel bread). This chewy, crispy, cakey biscuit or cookie is a little like a biscotti with a sweet filling. Mondel brot is good for dunking in coffee, tea, milk and even honey. Have a sweet year! Preheat oven to 350F. In a bowl, beat egg substitute, sugars and vanilla until light and fluffy. Sift together flour, baking powder, salt and spices. Add flour to egg substitute mixture a little at a time, mixing well. It will form a stiff ball at the end. Split into two portions. On a floured surface, roll out dough to about 1/8 to 1/4 inch thick rectangle approximately 10 by 12 inches. Use plenty of flour and turn often as it does tend to stick. Spread filling out evenly leaving about a two inch edge along the top and about a 1/2 inch edge along the sides. Some make one chocolate (it doesn't take more than a handful or two of chocolate chips spread out evenly) and one with a fruit spread (like apricot) and chopped nuts. Roll it up jelly roll style (be gentle, but holes are reparable) and fold up ends to seal them. Place on a cookie sheet that you have sprayed and floured. Bake for 30 to 40 minutes or until golden brown and fairly hard to the touch. Allow to cool completely. Cut with a serrated bread knife into 1/2 slices. If they are not crisp enough you can put the slices back into the oven for a 5 to 7 minutes. Serving Suggestions There are many variations you can try with this recipe and it doubles very well. You can add a couple of tablespoons of orange juice and orange zest to the dough. You could try adding cardamom instead of the cinnamon and nutmeg and making a filling of honey and chopped pistachios for a middle eastern flavor. You could even leave the filling out altogether for a less sweet biscuit. Any way you make it, it is a real treat for tea or luncheon. >From: Reggie Dwork - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 185 Calories; 3g Fat (12.5% calories from fat); 5g Protein; 34g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 175mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 1/2 Other Carbohydrates. NOTES : Cal 183.7 Total Fat 2.5g Sat Fat 0.4g Carb 34.3g Fib 0g Pro 5.5g Sod 133mg CFF 12.5% Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nana's Anise Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1995 April 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups sugar 1 cup unsalted butter -- room temperature (2 -- sticks) 4 large eggs 4 1/2 cups all purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/3 cup brandy 1 1/2 teaspoons anise extract 1 teaspoon vanilla extract 1 cup whole almonds -- toasted 2 tablespoons aniseed Preheat oven to 350F. Line 2 heavy large baking sheets with foil. Beat sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Mix flour, baking powder and salt in medium bowl. Combine brandy, anise extract and vanilla extract in glass measuring cup. Add dry ingredients and brandy mixture alternately to sugar mixture, beginning and ending with dry ingredients. Stir in almonds and aniseed. Drop dough by spoonfuls onto prepared baking sheets, forming two 2-inch-wide, 13-inch-long strips on each sheet. Moisten fingertips and smooth dough into logs. Bake until golden and firm to touch, about 40 minutes. Transfer sheets to racks and cool completely. Reduce oven temperature to 300F. Transfer cooled logs to work surface. Using serrated knife, cut logs on diagonal into 3/4-inch-thick slices. Arrange slices on baking sheets. Bake cookies until dry and slightly brown, turning every 10 minutes, about 40 minutes. Transfer to rack; cool. (Can be made 2 weeks ahead. Store in airtight containers at room temperature.) Makes about 65. Bon Appetit April 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 7074 Calories; 331g Fat (42.5% calories from fat); 129g Protein; 880g Carbohydrate; 31g Dietary Fiber; 1244mg Cholesterol; 4368mg Sodium. Exchanges: 30 1/2 Grain(Starch); 8 Lean Meat; 59 1/2 Fat; 27 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Neapolitan Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1995 May 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups whole almonds 2 cups all purpose flour 3/4 cup sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/3 cup honey 1/4 cup vegetable oil 1 large egg 1 large egg yolk 1 teaspoon finely grated orange peel Position rack in center of oven and preheat to 350F. Line large baking sheet with foil. Butter foil. Finely grind 3/4 cup almonds in processor. Transfer to large bowl. Add flour, sugar, baking powder, baking soda and cinnamon. Whisk honey, oil, egg, yolk and orange peel in small bowl to blend. Add to dry ingredients and stir until dough just begins to hold together (if dough seems firm and dry, let stand 10 minutes to soften). Turn out dough onto lightly floured work surface. Add remaining 3/4 cup almonds and knead to distribute evenly. Divide dough in half. Roll each half into 12-inch-long, 2-inch-wide log. Place logs on prepared sheet, spacing 4 inches apart. Bake until firm to touch and dark brown (logs may crack), about 40 minutes. Cool logs on sheet on rack 15 minutes. Transfer logs to work surface. Using serrated knife, cut logs diagonally into 1/2-inch-thick slices. Place cut side down on same foil-lined sheet and bake until light brown and dry, about 12 minutes. Cool on sheet on rack. (Can be made 1 week ahead. Store airtight at room temperature.) Makes About 4 Dozen. Bon Appetit May 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4524 Calories; 253g Fat (48.4% calories from fat); 106g Protein; 501g Carbohydrate; 31g Dietary Fiber; 400mg Cholesterol; 982mg Sodium. Exchanges: 16 1/2 Grain(Starch); 8 1/2 Lean Meat; 43 1/2 Fat; 16 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nick Malgieri's Honey Almond Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Bonnie Stern Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 500 mL 3/4 cup granulated sugar 175 mL 3/4 cup almonds -- finely ground 175 -- mL 1/2 teaspoon baking powder 2 mL 1/2 teaspoon baking soda 2 mL 1/2 teaspoon cinnamon 2 mL 3/4 cup whole unblanched almonds 175 mL 1/3 cup honey 75 mL 1/3 cup water 75 mL Combine flour, sugar, ground almonds, baking powder, baking soda, cinnamon and whole almonds. Stir together well. Add honey and water. Stir until stiff dough forms. Divide dough in half. Roll each half into a log about 15 inches/38 cm long. Line baking sheet with parchment paper (to help prevent burning, use a double baking sheet if you can). Place logs, well apart, on paper. Bake in pre-heated 350F/180C oven for about 30 minutes, until well risen, firm and golden. Be sure to bake fully. Cool logs slightly and place on cutting board. Cut, on diagonal, into 1/2 inch/1 cm slices. Return cookies to pan, cut side down, and bake for 15 minutes longer until dry and lightly coloured. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 627 Calories; 56g Fat (74.4% calories from fat); 21g Protein; 22g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 12mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean Meat; 9 1/2 Fat. NOTES : Nick Malgieri, who teaches at Peter Kump's New York Cooking School, also has a devoted following at my school. These "twice-baked" cookies are quite dry and hard but very flavourful, and are meant to be dipped in tea, coffee, the traditional vin santo (a sweet Italian dessert wine) or even my fruit yogurt dip and peach salsa. This recipe, from Simply HeatSmart Cooking, makes about 60 cookies. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Nutty Chocolate Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : barbara3 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup butter -- softened 2 eggs 1 1/2 tablespoons chocolate syrup 2 1/4 cups flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1 1/2 teaspoons cocoa 1 cup whole almonds -- chopped Beat sugar and butter until fluffy. Add eggs, beating well. Mix in chocolate syrup. Combine flour, baking powder and cocoa. Add to butter mixture, beating well. Stir in almonds. Divide dough in half. Shape each portion into a 9x2 inch log. Bake at 350 degrees for 30 minutes on a lightly greased cookie sheet. Cool. Cut each log diagonally into 1/2-inch slices using a serrated knife. Place on ungreased baking sheet. Bake at 350 degrees for 5 minutes, turn cookies over and bake another 5 minutes. Cool. Serve with coffee. Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 4199 Calories; 228g Fat (47.5% calories from fat); 90g Protein; 479g Carbohydrate; 25g Dietary Fiber; 622mg Cholesterol; 2358mg Sodium. Exchanges: 16 1/2 Grain(Starch); 6 1/2 Lean Meat; 40 Fat; 14 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Almond Biscotti Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup margarine or butter -- softened 1 tablespoon grated orange peel 2 eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup slivered almonds -- chopped Heat oven to 350º. Beat sugar, margarine, orange peel and eggs in large bowl. Stir in flour, baking powder and salt. Stir in almonds. Shape half of the dough at a time into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Place slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet. Cool on wire rack. ____________________ 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. Copyright: "© General Mills, Inc. 1998." Yield: "42 Cookies" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 3g Fat (32.2% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 65mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 4098 0 3218 0 0 0 0 * Exported from MasterCook * Orange Almond Biscotti 2 Recipe By :Bon Apetite Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cup all-purpose flour 1 1/2 tsp baking powder 1 tsp salt 1 1/4 sticks butter -- unsalted 1 tbsp orange zest 1 1/2 cup sugar -- plus 1 tbsp sugar 3 large eggs 1 cup whole almonds -- slightly toasted Preheat oven 350. Whisk first three ingredients to blend. Beat butter and orange zest in large bowl until well blended. Gradually beat in sugar, two eggs, one at a time. Add dry ingredients and mix well. Knead in nuts by hand. Divide dough in half. Roll each into 15" x 2 1/2" log. Transfer these to greased & floured pan. Beat egg and brush on top of log. sprinkle 1 tbsp sugar. Bake until golden brown and firm. Cool. Reduce oven to 325. Slice biscotti diagonally into 1/2" thick slices. Bake 8 minutes and turn over. Bake until light golden - about five minutes more. Cool on baking sheets. From "Sue & Sam" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 5183 Calories; 256g Fat (43.4% calories from fat); 104g Protein; 646g Carbohydrate; 26g Dietary Fiber; 871mg Cholesterol; 4234mg Sodium. Exchanges: 21 Grain(Starch); 7 1/2 Lean Meat; 0 Fruit; 45 Fat; 21 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Biscotti Recipe By :Cooking Light (Lavon, moffats@telerama.lm.com) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 c sugar 1 tsp grated orange rind 1 tsp vanilla 1/2 tsp orange extract 3 eggs 3 c flour 1/2 c chopped walnuts 3/4 tsp baking soda 1/4 tsp salt Combine 1st 5 ingred; beat a medium speed til well blended. Combine next 4 ingred & slowly add to sugar mixture, beating til well blended. Turn onto floured surface; knead 7 times. Shape into a 16" long log & place on sheet sprayed with Pam. Flatten roll to 1" thickness. Bake 350 30 min. Remove to rack & let cool 10 min. Cut diagonally into 27 (1/2") slices & place cut side down on sheet. Reduce oven to 325 & bake 10 min. Turn over & bake 10 more min. (will be soft in center but will harden as they cool). Remove to rack & cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2732 Calories; 52g Fat (17.2% calories from fat); 70g Protein; 497g Carbohydrate; 14g Dietary Fiber; 561mg Cholesterol; 1653mg Sodium. Exchanges: 19 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 7 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Biscotti 2 Recipe By :ak399@cleveland.Freenet.Edu (Carole A. Resnick) Serving Size : 28 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups unbleached flour 1/4 cup unsalted butter -- melted and cooled 1/2 cup cold water 5 tablespoons sugar 1 extra large egg yolk 2 tablespoons orange peel -- grated 1 tablespoon olive oil 1 tablespoon light rum 3 drops orange extract 1 pinch salt Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours. Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes. Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack. Store in airtight container. Yield about 28 cookies. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (29.8% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 5mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Biscotti #2 Recipe By :(Becky Myton) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 Cups all-purpose flour 1 Cup sugar 1 Teaspoon baking soda 1/4 Teaspoon salt 2 Large Egg Beaters¨ 99% egg substitute 1 Teaspoon vanilla 1 Tablespoon orange zest -- finely grated Biscotti *are* pretty low in fat (especially if they are not dipped in chocolate and contain no nuts!). They are made *without* butter. In a standard recipe making dozens of biscotti, the only fat is in the two eggs, which makes them less than 1 gm fat each. Of course, they are high in sugar. The recipe I use is appended Blend the flour, the sugar, the baking soda, and the salt, until the mixture is combined well. In a small bowl, whisk together the egg/beaters, the vanilla, and the zest. Add the mixture to the flour mixture, beating until a dough is formed. Turn the dough out onto a floured surface, knead it several times, and halve it. Working on a large buttered and floured baking sheet [or substitute cooking spray and flour that!], with floured hands, form each piece of dough into a flattish log, 12 inches long and 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 300 F oven for 50 minutes and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2-inch-thick slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 300 F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. Makes about 48 biscotti. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 1702 Calories; 2g Fat (1.3% calories from fat); 26g Protein; 393g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 1799mg Sodium. Exchanges: 12 1/2 Grain(Starch); 0 Fruit; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 * Exported from MasterCook * Orange Cherry Biscotti Recipe By :FF Mailing List (Susan Hathaway) (Reggie Dwork) Serving Size : 1 Preparation Time :0:00 Categories : Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 cup sugar 1 teaspoon baking powder 1 teaspoon vanilla 3 whole Egg Beaters¨ 99% egg substitute -- or 3/4c egg whites 2 tablespoons orange juice 1 whole orange zest 1 3/4 cups dried cherries -or- currants, dried cranberries Mixture will be thick and sticky. Form into two long logs on Pam-sprayed cookie sheet. Bake for 20 minutes. Let cool 10 minutes or so. Preheat oven to 350. Mix (in processor is easiest): Slice into cookies (as thick or as thin as you like) using SHARP knife. Lay out on cookie sheet (same one ok) and bake 15 minutes per side. Let cool on rack. Will harden even more as cool. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2559 Calories; 6g Fat (2.0% calories from fat); 33g Protein; 608g Carbohydrate; 22g Dietary Fiber; 0mg Cholesterol; 530mg Sodium. Exchanges: 12 1/2 Grain(Starch); 14 1/2 Fruit; 1 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Orange-almond Biscotti Recipe By : Serving Size : 42 Preparation Time :0:00 Categories : Chapter 5 Hand-Shaped & Pressed Cookies Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 1/2 cup butter or margarine -- softened 1 tablespoon grated orange peel 2 eggs 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1/3 cup slivered almonds -- toasted (see Notes) and chopped Heat oven to 350º. Beat sugar, butter, orange peel and eggs in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking powder and salt. Stir in almonds. Divide dough in half. Shape each half into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Bake about 15 minutes or until crisp and light brown. Remove from cookie sheet to wire rack. ____________________ 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. Copyright: "© General Mills, Inc. 1998." Yield: "42 Cookies" T(Bake): "0:35" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 86 Calories; 3g Fat (32.4% calories from fat); 2g Protein; 13g Carbohydrate; trace Dietary Fiber; 15mg Cholesterol; 62mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Cookie Tips To toast nuts, bake uncovered in ungreased shallow pan in 350º oven about 10 minutes, stirring occasionally, until golden brown. Or cook in ungreased heavy skillet over medium-low heat 5 to 7 minutes, stirring frequently until browning begins, then stirring constantly until golden brown. When grating orange peel, be sure to grate only the orange part of the skin. The white part, or pith, is very bitter. Make It Your Way To make Orange-Cashew Biscotti; just substitute cashews for the almonds. Nutr. Assoc. : 0 222 0 3218 0 0 0 4982 * Exported from MasterCook * Orange-sesame Biscotti Recipe By : Serving Size : 36 Preparation Time :0:00 Categories : Baked Dec '96 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 Nutr. Assoc. : 0 0 0 0 0 0 0 3218 0 0 0 1007 0 * Exported from MasterCook * Patrizio Biscotti Recipe By :Dallas Life Magazine Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup butter -- at room temperature 1 cup sugar 2 eggs 1 1/2 teaspoons vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1 1/2 cups nuts -- chopped This comes from the Dallas Morning News' "Dallas Life Magazine". The Highland Park restaurant Patrizio contributes this recipe for biscotti. Combine butter, sugar and eggs, mixing well. Beat in vanilla. Combine flour, baking powder, baking soda and chopped nuts. Add to the egg mixture. The batter will be very stiff and sticky. Cover the dough with plastic wrap and refrigerate for 1 hour or over night. With floured hands, divide the dough into two portions and shape each into a loaf about 12 inched long. Grease a 10 by 14 baking sheet. Place both loaves on the sheet, leaving at least 3 inches between them. Flatten each loaf slightly, as evenly as possible. Place in preheated 400 degree oven and bake for 20 min. or until firm to the touch. Remove can cool on wire rack slightly. Lower oven to 375. While still warm, slice the loaves into diagonal slices about 1/3 inch thick. Arrange on ungreased baking sheet and bake at 375 fro 15 mintues - do not brown. Var. Chocolate: basic recipe, adding 1 cup of cocoa powder and 1 1/2 cups chocolate chips. Banana: basic recipe, adding 1/4 cup banana flavoring (not extract) and use walnuts or pecans Cinnamon: basic recipe, adding 1/4 cup ground cinnamon. For the nuts, use almonds or pecans - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3962 Calories; 223g Fat (49.5% calories from fat); 73g Protein; 440g Carbohydrate; 28g Dietary Fiber; 622mg Cholesterol; 1951mg Sodium. Exchanges: 15 1/2 Grain(Starch); 5 1/2 Lean Meat; 40 1/2 Fat; 13 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Biscotti Recipe By :Jennifer Serving Size : 1 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup pecans 1 cup all-purpose flour 3/4 cup whole wheat flour 1/2 cup packed brown sugar 1 teaspoon baking soda 1/2 teaspoon cinnamon 1 dash salt 2 teaspoons vanilla 3 egg whites 1 cup semisweet chocolate chips -- OPTIONAL Heat oven to 375 degrees. Spray non-stick cookie sheet with non-stick cooking spray. Grind pecans in blender or food processor until consistency of coarse meal. Mix 1/2 cup of the ground pecans and remaining ingredients except egg whites and vanilla. Stir in egg whites and vanilla until stiff dough forms. Sprinkle remaining ground walnuts on lightly floured surface. Divide dough into 4 equal parts. Use dash of vanilla if dough seems to need extra liquid. Roll each into rope, about 14 inches long and 3/4 inch thick, on walnuts. Place on cookie sheet. Bake 20 minutes. Remove from oven; cut diagonally into 1-inch thick slices. Reduce oven temperature to 225. Bake 15-20 minutes longer or until crisp. Melt chocolate on low heat. Place in small plastic bag, cut tiny end off bag. drizzle chocolate on top of cooled cookies for decorative effect. Discard rest of chocolate. cool cookies until chocolate hardens. Store tightly covered. Makes about 4 1/2 dozen cookies. Per cookie (NOTE: NOT INCLUDING CHOCOLATE): 35 calories, 1 g. protein, 5 g. carbohydrate, 1 g. fat, 0 fiber, 0 cholesterol, 25 mg. sodium.. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2777 Calories; 126g Fat (38.7% calories from fat); 51g Protein; 398g Carbohydrate; 33g Dietary Fiber; 0mg Cholesterol; 1759mg Sodium. Exchanges: 12 Grain(Starch); 2 Lean Meat; 24 1/2 Fat; 14 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Pecan Cranberry Biscotti Recipe By :Martha Stewart Serving Size : 24 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cups pecan halves -- toasted 1 teaspoon baking powder 2 1/2 cups flour 1 1/4 cups sugar 1/8 teaspoon salt 3 large eggs -- plus 2 large egg yolks 1 teaspoon vanilla extract 1 cup dried cranberries Zest of one lemon Heat oven to 350 degrees. Finely chop half the pecans, leave remaining ones in halves; set aside. In electric mixer, combine baking powder, flour, sugar, and salt. In bowl, beat eggs, yolks, and vanilla. Add to dry ingredients, mix on medium low until sticky dough is formed. Stir in pecans, cranberries, and zest. Turn dough out onto well-floured board, sprinkle with flour; knead slightly. Shape into 9- by 3 1/2-inch logs. Transfer to prepared baking sheet. Bake 25 to 30 minutes, until golden brown. Let cool enough to handle, about 10 minutes. Reduce oven to 275 degrees. On cutting board, slice logs on diagonal into 1/2-inch thick pieces. Return pieces cut-side down to baking sheet. Bake until lightly toasted, about 20 minutes. Turn over. Bake 20 minutes, or until slightly dry. Cool on wire rack. Store in airtight container. This recipe yields about 2 dozen cookies. Source: "Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/" S(Formatted for MC5): "05-26-2000 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 147 Calories; 6g Fat (34.1% calories from fat); 3g Protein; 22g Carbohydrate; 1g Dietary Fiber; 41mg Cholesterol; 39mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates. NOTES : Recipe originally from Martha Stewart Living Magazine, Dec 1996/Jan 1997 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Power Biscotti Recipe By : Serving Size : 18 Preparation Time :0:00 Categories : Breakfast/Brunch Desserts July/Aug '98 Snacks Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 3/4 cup sugar 3/4 teaspoon baking soda 1/4 teaspoon salt 1/3 cup chunky peanut butter 1 teaspoon vanilla extract 2 large eggs 2 large egg whites Cooking spray Preheat oven to 325º. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended. Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325º for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300º. Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300º for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack. Serving Size: 1 cookie Source: "Cooking Light, July/August 98, p.154" Copyright: "© Cooking Light" Yield: "1 1/2 dozen" T(Baking Time): "0:20" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 121 Calories; 3g Fat (22.2% calories from fat); 4g Protein; 20g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 118mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : Peanut butter takes the place of margarine or butter, adding flavor as well as protein and B vitamins. Nutr. Assoc. : 0 0 0 0 0 0 3218 3231 0 * Exported from MasterCook * Pumpkin Pie Biscotti Recipe By :Christmas with Southern Living 1996 Serving Size : 72 Preparation Time :1:30 Categories : 01/99 Cookies & Bars Vegetarian 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 2 Large eggs -- lightly beaten - (use egg substitute or 4 egg whites) 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): 62 Calories; 2g Fat (31.9% calories from fat); 1g Protein; 10g Carbohydrate; trace Dietary Fiber; 6mg Cholesterol; 35mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fat; 1/2 Other Carbohydrates. NOTES : 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 0 0 * Exported from MasterCook * Raisin Almond Biscotti Recipe By :Sara Moulton Serving Size : 36 Preparation Time :0:00 Categories : Cklive03 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): 45 Calories; 1g Fat (10.7% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 60mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Raisin Almond Biscotti 2 Recipe By :Sara Moulton Serving Size : 36 Preparation Time :0:00 Categories : Sara Moulton Cookies Desserts 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): 45 Calories; 1g Fat (10.7% calories from fat); 1g Protein; 9g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 60mg Sodium. Exchanges: 0 Lean Meat; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Rosemary Cashew Biscotti Recipe By :David Rosengarten Serving Size : 48 Preparation Time :0:00 Categories : David Rosengarten Biscuits Cookies Desserts 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): 75 Calories; trace Fat (4.5% calories from fat); 1g Protein; 16g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 24mg 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 * Exported from MasterCook * Rum-cashew Biscotti Recipe By : Serving Size : 36 Preparation Time :0:25 Categories : Sweet Shop Favorites Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup sugar 1/2 cup vegetable oil 2 teaspoons rum extract 2 eggs 2 1/2 cups all-purpose flour 1 cup unsalted cashew pieces 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt Rum Glaze (see Spirited Eggnog Bread with Rum Glaze recipe) -- if desired Heat oven to 350º. Beat sugar, oil, rum extract and eggs in large bowl with spoon. Stir in remaining ingredients except Rum Glaze. Turn dough onto lightly floured surface. Knead until smooth. Shape half of dough at a time into rectangle, 10 × 3 inches, on ungreased cookie sheet. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet. Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to wire rack; cool completely. Drizzle with Rum Glaze. ____________________ 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. S(Internet Address): "For more great ideas visit my Web site at: www.bettycrocker.com" Copyright: "© General Mills, Inc. 1998." Yield: "3 dozen biscotti" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 99 Calories; 5g Fat (46.2% calories from fat); 2g Protein; 12g Carbohydrate; trace Dietary Fiber; 10mg Cholesterol; 41mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates. NOTES : Bake Time: 45 minutes per sheet Cool Time: 45 minutes MERRY CHERRY BISCOTTI: Use vanilla for the rum extract. Omit cashews. Add 3/4 cup dried cherries or 3/4 cup chopped candied cherries and 1/2 cup chopped slivered almonds. PISTACHIO BISCOTTI: Use vanilla for the rum extract. Omit cashews. Add 1/2 cup coarsely chopped pistachio nuts. GIFTS FOR GIVING Biscotti are the trendy Italian cookies that are baked twice-first as a loaf, then a second time sliced-until they are thoroughly dry and crisp. Great served with coffee or just right for munching, they make great gifts wrapped in cellophane and tied with festive ribbon. Pretty glass containers are ideal for giving biscotti. Tie curly ribbons on the containers, and add a handmade gift tag. Or package biscotti in cellophane, and tuck in a glass coffee mug. Because this is a hardy cookie, it's also a great one for mailing. NEW TWIST Make your biscotti look festive. Heat 3 ounces semisweet baking chocolate or white baking bar and 1/2 teaspoon shortening until melted and smooth. Drizzle chocolate over biscotti, or dip half of each biscotti into melted chocolate. Immediately sprinkle with your choice of crushed hard peppermint candy, chopped pistachio or other nuts, coarse decorating sugar, chopped candied ginger or holiday candy decorations. Place on waxed paper until chocolate is set. Nutr. Assoc. : 0 0 0 0 0 262 0 0 0 2130706543 0 * Exported from MasterCook * Savory Cheese Biscotti Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Breads Cooking Light 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups all-purpose flour 2 tablespoons yellow cornmeal 1 teaspoon baking powder 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon dried basil 1/2 cup nonfat sour cream 2 tablespoons margarine -- melted 3 egg whites 1/2 cup shredded smoked cheddar cheese -- (2 ounces) Vegetable cooking spray Combine first 6 ingredients in a large bowl. Combine sour cream and next 2 ingredients in a small bowl; stir with a wire whisk until blended. Stir in cheese; add to flour mixture, stirring until well-blended (dough will be crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees, and bake 15 minutes. Turn slices over, and bake an additional 15 minutes (biscotti 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, March 1995, page 132" Copyright: "© Cooking Light" Yield: "2 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 67 Calories; 2g Fat (28.2% calories from fat); 2g Protein; 9g Carbohydrate; trace Dietary Fiber; 3mg Cholesterol; 148mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 0 Other Carbohydrates. NOTES : The cheese makes these savory biscotti softer than sweet ones — perfect with soup. Nutr. Assoc. : 0 0 0 0 0 0 20123 0 0 278 0 * Exported from MasterCook * Soft Spice Biscotti Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Cookies Sept '97 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup packed dark brown sugar 1/2 cup sliced almonds 1/3 cup vegetable oil 2 teaspoons ground cinnamon 1 teaspoon ground cloves 2 teaspoons water 2 large egg whites 1 large egg 2 1/2 cups all-purpose flour 2 teaspoons baking powder Cooking spray Preheat oven to 375º. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 × 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375º for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. Cut each rectangle diagonally into (3/4-inch) slices. Source: "Cooking Light, September 1997, p.120" Copyright: "© Cooking Light" Yield: "2 Dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 5g Fat (26.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Soft Spice Biscotti 2 Recipe By :Cooking Light, September 1997, page 120 Serving Size : 24 Preparation Time :0:00 Categories : 02/98 Cookies & Bars Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup granulated sugar 1 cup packed dark brown sugar 1/2 cup sliced almonds 1/3 cup vegetable oil 2 teaspoons ground cinnamon 1 teaspoon ground cloves 2 teaspoons water 2 large egg whites 1 large egg 2 1/2 cups all-purpose flour 2 teaspoons baking powder Cooking spray 1. Preheat oven to 375 degrees. 2. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Turn dough out onto a lightly floured surface; shape dough into 3 (6 x 4-inch) rectangles. Place rectangles on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. Bake at 375 degrees for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack. 3. Cut each rectangle diagonally into (3/4-inch) slices. Yield: 2 dozen. Calories 98 (28% from far): FAT 3g (sat 0.5g, mono 1.1 g, poly 1.2); PROTEIN 1.5g, CARB 16.6 g; FIBER 0.4g; CHOL 6mg; IRON 1mg; SODIUM 7mg; CALC 26mg. >From: "Szakacs, Luisa" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 5g Fat (26.7% calories from fat); 2g Protein; 28g Carbohydrate; 1g Dietary Fiber; 8mg Cholesterol; 52mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Fat; 1 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spiced Cherry Biscotti Recipe By : Pillsbury Fast and Healthy Cookbook Nov/Dec 96 Serving Size : 4 Preparation Time :0:00 Categories : 12/96 Cookies & Bars Eat-Lf Mailing List Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup Sugar 1/2 cup Brown sugar -- packed 1/4 cup butter or margarine -softened 1 teaspoon vanilla 3 Eggs 3 cups all-purpose flour 3 teaspoons baking powder 1/2 teaspoon nutmeg 3/4 cup candied cherries -- chopped 1/2 cup almonds -- chopped -----GLAZE----- 2 teaspoons skim milk 1 tablespoon Sugar 1/2 teaspoon nutmeg 1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Carbs 13 g >From: cbmcam@cyberramp.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 837 Calories; 25g Fat (26.9% calories from fat); 18g Protein; 137g Carbohydrate; 5g Dietary Fiber; 171mg Cholesterol; 560mg Sodium. Exchanges: 5 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 4 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Spicy Ginger Biscotti Recipe By :"Sue & Sam" Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 5 oz crystallized ginger.minced 8 oz blanched almonds 3 lg eggs 1/2 cup honey 2 cup flour -- plus 2 tbsp flour 1/4 tsp salt 1 1/2 tsp baking powder 2 tsp white pepper 2 tsp ground ginger 2 tbsp cinnamon 2 tsp dried mustard 2 tsp ground cloves 1/2 cup sugar Mix flour, salt, baking powder, ginger, cinnamon, mustard, pepper, cloves and sugar. Stir in finely minced ginger. Add mixed eggs and honey anbd stir into dry ingredients along with almonds. The final mix should be quite thick. If it is not, then cooking time increases and the ginger dries out. Put about 20" saran on table and put one half of the dough in here. Fold saran and press to shape dough into rectangle about one half inch thick. Do the same with other half and then put these two in freezer for three or more hours. Remove from freezer, remove saran and put on pam'ed cookie sheet, cooking at 300F for 50 minutes. Take out of oven and slice on diagonal - about 1/2" thick slices. Put them back on cookie sheet and bake at 275F, turning every 15-20 minutes until brown and fairly dry. Check every 15-20 minutes. Put on rack to cook. Store so that they stay dry (zip lock bag) and watch out for your teeth. They are meant for dunking in your coffee or tea. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3475 Calories; 137g Fat (33.9% calories from fat); 92g Protein; 507g Carbohydrate; 34g Dietary Fiber; 561mg Cholesterol; 1482mg Sodium. Exchanges: 17 1/2 Grain(Starch); 7 1/2 Lean Meat; 22 1/2 Fat; 16 Other Carbohydrates. NOTES : These are mainly whole almonds, but I imagine that almond paste would be substituted. The only one of these I have tried is the first and they can have a good bite to them. Sounds wierd, but folks seem to become addicted to them i.e. my kids. Give them a try - but watch your teeth - they are hard but very tasty. I make enough of them to make my own crystallized ginger. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Starbucks Lemon-tipped Pistachio Biscotti Recipe By :n/a Serving Size : 0 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- === BISCOTTI === 6 tablespoons unsalted butter -- at room temperature 1/2 cup granulated sugar 1 tablespoon grated lemon zest 2 large eggs 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup shelled pistachios -- roasted, and coarsely chopped === LEMON ICING === 2 cups sifted confectioners' sugar 1 teaspoon grated lemon zest 1/4 cup lemon juice Preheat an oven to 375 degrees. In a large bowl, beat the butter, sugar and lemon zest until well blended. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. In a small bowl, combine the flour, baking powder and salt. Add to the butter mixture and blend thoroughly. Stir in the nuts. The dough will be soft. On a lightly floured work surface, divide the dough in half. Lightly flour each piece and shape it into a log about 1 1/2 inches in diameter and 9 inches long. Place the logs about 3 inches apart on an ungreased baking sheet. Press each log down to make it about 3/4-inch thick and 3 inches wide. Bake until puffed and lightly browned on top, about 20 minutes. Cool 10 minutes on the pan, then slide the logs onto a work surface. Using a long, sharp knife, cut each log crosswise into 3/4-inch thick slices. Make each cut with a single swipe of the blade. Don't use a sawing motion, which will break the cookies. Place the cookies, cut-side down, on the baking sheet. (The cookies can be touching.) Bake 10 minutes. Remove from the oven and, using tongs, turn each cookie over. Bake until the biscotti are golden, 10 minutes more. Transfer to wire racks to cool completely. To make the icing, in a small bowl, combine the sugar, lemon zest and lemon juice and beat until smooth. Beat in additional drops of lemon juice if necessary to make an icing that will coat the biscotti lightly. Dip one end of each biscotti in the icing, turning to coat the tip evenly. Place on a wire rack until the icing sets. This recipe yields about 2 1/2 dozen biscotti. Source: "Message Boards at http://www.topsecretrecipes.com" S(Formatted for MC6): "11-23-2001 by Joe Comiskey - jcomiskey@krypto.net" Yield: "2 1/2 dozen" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2076 Calories; 80g Fat (34.7% calories from fat); 38g Protein; 302g Carbohydrate; 8g Dietary Fiber; 560mg Cholesterol; 1635mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Fruit; 14 1/2 Fat; 7 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Toasted Espresso Biscotti Recipe By :David Rosengarten Serving Size : 48 Preparation Time :0:00 Categories : David Rosengarten Biscuits Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/4 cups Almonds - (6 oz) 6 tablespoons Espresso coffee beans 1 cup Sugar 2 1/2 cups All-purpose flour 2 teaspoons Baking powder 1 teaspoon Salt 1 stick Chilled unsalted butter -- cut small pieces 3 Eggs -- lightly beaten 1/4 cup Brewed espresso Ground cinnamon or cocoa -- for dusting 4 ounces Bittersweet chocolate -- melted for dipping Preheat oven to 350 degrees. Grease cookie sheet. Spread almonds and espresso beans on 2 separate baking sheets; bake 8 to 10 minutes or until lightly toasted. In a food processor fitted with steel blade, coarsely chop half of espresso beans; transfer to a small bowl. In food processor finely chop almonds and remaining espresso beans with 1/2 cup of the sugar and add to bowl. In a large bowl, combine flour, baking powder and salt. Use your fingers to quickly cut in butter until mixture resembles coarse crumbs. Stir in remaining sugar and coffee-almond mixture. Add eggs and brewed espresso, stirring until dough comes together. On lightly-floured surface, knead dough 2 minutes until smooth. Shape into 2 flat 2-inch-wide logs; dust with cinnamon or cocoa and place on cookie sheet. Bake 25 minutes, or until lightly browned. 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 8 to 10 minutes or until lightly golden. Cool on racks. Dip in melted chocolate, if desired, and let dry on wax paper. When chocolate is completely dried and hardened, 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): 73 Calories; 4g Fat (41.8% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 17mg Cholesterol; 69mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Tozzetti or Biscotti (hazelnut Cookies) Recipe By :rlk@telesoft.com (Bob Kitzberger @sation) Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups flour 1 1/3 cups sugar 2 large eggs 1 tablespoon lemon rind -- grated 1/4 cup sambuca -- anise-flavored lique 1/4 cup rum 1 1/2 cups hazelnuts -- peeled,blanched,whol 2 tablespoons baking powder Can use almonds instead of hazelnuts. Preheat the oven to 350 degrees. Lightly oil a large baking pan and dust with flour. Shake off excess flour. Combine the flour, sugar, eggs, lemon rind, liqueur and rum in a mixing bowl and beat with a wooden spoon until thoroughly blended. Beat in the hazelnuts (or almonds) and baking powder. Using the hands, pick up half the dough [ick!] and shape it into a long sausage shape. Arrange it on the prepared baking pan, off center and not too close to the edge of the pan. Arrange the other half alongside but not too close. Both masses will spread as they bake. Place in the oven and bake for 1 hour. Remove from the pan and let cool for 20 minutes. Carefully and gently run a spatula or pancake turner under the 2 pastries. Let stand until almost at room temperature. Using a serrated bread knife cut each pastry into cross-wise slices, each about 1-inch think. Arrange these in one layer on a baking sheet and return to the oven to dry out, about 10 minutes. Let cool and store. These cookies are improved if a little anisette or other anise-flavored liqueur is poured or brushed over them in advance of serving. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 3547 Calories; 143g Fat (36.3% calories from fat); 64g Protein; 498g Carbohydrate; 21g Dietary Fiber; 374mg Cholesterol; 3051mg Sodium. Exchanges: 14 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Fruit; 25 1/2 Fat; 18 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Triple-chocolate Biscotti Recipe By :Mary Tripoli; Kirkville, NY Serving Size : 30 Preparation Time :0:00 Categories : Cookies Desserts Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 3/4 cups all-purpose flour 1/3 cup unsweetened cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 1 cup sugar 6 tablespoons unsalted butter - (3/4 stick) -- room temperature 3 large eggs 1 1/2 teaspoons vanilla extract 8 ounces semisweet chocolate chips 1/2 cup white baking chips Line large baking sheet with double thickness of foil. Sift flour, cocoa, baking powder, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then vanilla. Beat in flour mixture. Stir in semisweet and white chips. Drop dough by heaping tablespoonfuls onto prepared sheet in two 10- to 11-inch-long strips, spacing 3 inches apart. Using metal spatula or wet fingertips, shape strips into 11- by 2 1/2-inch logs. Refrigerate 30 minutes. Preheat oven to 350 degrees. Bake logs until tops are cracked and dry and tester inserted into center comes out clean, about 25 minutes; cool 10 minutes. Reduce oven temperature to 300 degrees. Using foil as aid, lift logs onto work surface. Line baking sheets with clean foil. Using serrated knife, gently cut warm logs crosswise into 3/4-inch-thick slices. Arrange half of slices, cut-side down, on each prepared baking sheet. Bake biscotti until just dry to touch, about 8 minutes. Turn biscotti over. Bake until top is dry to touch, about 8 minutes. Cool on sheets. This recipe yields about 30. Source: "Bon Appétit, April 2001" S(Formatted for MC6): "05-10-2001 by Joe Comiskey - jcomiskey@krypto.net" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 98 Calories; 3g Fat (25.1% calories from fat); 2g Protein; 18g Carbohydrate; 1g Dietary Fiber; 19mg Cholesterol; 75mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fat; 1 Other Carbohydrates. NOTES : Recipe from the article "Too Busy To Cook?" Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Walnut Biscotti Recipe By : Serving Size : 30 Preparation Time :0:00 Categories : Chapter 8 Special Cookies/Special Diets 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 (27.1% 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 : 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 * Wendy's Biscotti Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : 1995 February 1995 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 stick unsalted butter -- softened (1/2 cup) 3/4 cup sugar 1 tablespoon freshly grated orange zest 1/2 teaspoon vanilla 2 large eggs 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 2 ounces white chocolate -- chopped coarse -- (about 1/2 cup) 1/2 cup dried currants 1 1/4 cups natural shelled pistachios Preheat oven to 325F. and lightly grease and flour a large baking sheet. In a bowl with an electric mixer, beat together butter, sugar, zest and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Into a bowl, sift together flour, baking powder and salt and gradually beat into butter mixture, beating until combined well. Stir in remaining ingredients. Chill dough 30 minutes, or until it no longer feels sticky. Turn dough out on a lightly floured surface and halve. Form each piece into a flattish log about 12 inches long by 3 inches wide. Arrange logs at least 3 inches apart on baking sheet and bake in middle of oven until pale golden, about 30 minutes. Cool logs on baking sheet on a rack 5 minutes. On a cutting board cut logs crosswise on a diagonal into 1-inch-thick slices and arrange biscotti, cut sides down, on baking sheet. Bake biscotti in middle of oven 15 minutes, or until golden. Transfer biscotti to racks and cool completely. Biscotti keep in an airtight container at room temperature. Makes about 24 biscotti. Gourmet February 1995 Converted by MC_Buster. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 2935 Calories; 123g Fat (36.8% calories from fat); 43g Protein; 431g Carbohydrate; 15g Dietary Fiber; 622mg Cholesterol; 1409mg Sodium. Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 3 1/2 Fruit; 23 Fat; 12 1/2 Other Carbohydrates. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * White Chocolate-lemon Biscotti Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup sugar 2 teaspoons grated lemon rind 1 teaspoon vanilla extract 1/4 teaspoon lemon extract 2 large eggs 1 2/3 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1 1/4 cups bar premium white chocolate -- (6-ounce) chopped Cooking spray 1. Preheat oven to 300 degrees. 2. Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate. 3. Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width. 4. Bake at 300 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. 5. Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300 degrees for 10 to 12 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 rack. Yield: 48 servings (serving size: 1 biscotto). Description: "For a variation on this crisp Italian cookie recipe, substitute orange for lemon and semisweet chocolate chips for chopped white chocolate. Take time to chop a white chocolate candy bar for this recipe; white chocolate morsels contain no cocoa butter." Source: "From Website" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 65 Calories; 2g Fat (42.9% calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber; 8mg Cholesterol; 27mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Fat; 0 Other Carbohydrates. NOTES : CALORIES 55 (28% from fat); FAT 1.7g (sat 0.9g, mono 0.5g, poly 0.1g); PROTEIN 1g; CARB 9.1g; FIBER 0.1g; CHOL 10mg; IRON 0.3mg; SODIUM 32mg; CALC 11mg Nutr. Assoc. : 0 0 0 0 0 0 0 0 -9881 0 * Exported from MasterCook * Whole Grain Mandelbrot Recipe By :Lowfat Living, Cooper & Cooper Serving Size : 12 Preparation Time :0:00 Categories : 11/99 Cookies & Bars Eat-Lf Mailing List Holidays & Gifts Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups whole wheat pastry flour 3/4 cup sugar 1 tablespoon baking powder 1 teaspoon ground cinnamon 1/2 cup raisins 1/2 cup currants 1/2 cup chopped dates 1/4 cup unsalted butter -- melted -or canola oil 2 teaspoons vanilla 1/2 teaspoon almond extract 1/3 cup skim milk 2 eggs - or 4 egg whites -- or equivalent Makes 24. Preheat oven to 350F. Prepare a baking sheet. Combine the dry ingredients. Stir in the raisins, currants, and dates. Mix the wet ingredients, and pour into the flour mixture and stir just enough to incorporate the ingredients. Turn the dough onto a counter and knead a few times. Separate the dough into 3 pieces and shape into flat, oblong loaves. Place the loaves several inches apart on the prepared baking sheet. Bake for 30 minutes, or until lightly browned. Remove the loaves from the oven. While hot, slice each horizontally into 8 pieces. Turn each piece on its side and return to the oven for 5 minutes more. remove the mandelbrot from the oven and cool on the baking sheet. Store in covered container. From Ellen C. - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 256 Calories; 5g Fat (17.4% calories from fat); 6g Protein; 50g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol; 138mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates. NOTES : Mandelbrot is a slightly sweet, crisp cookie similar to biscotti. Before baking, sprinkle the mandelbrot with with some cinnamon and sugar if desired. Nutr. Assoc. : 26182 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Layered Chocolate-Coconut Biscotti Recipe By :Dona Z. Meilach Serving Size : 24 Preparation Time :0:00 Categories : new recipe Regular Sweet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large eggs 1 cup sugar 2 tablespoons vegetable oil 1 teaspoon lemon juice 1 teaspoon coconut extract 2 3/4 cups all-purpose flour -- or unbleached 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 1/2 cup flaked coconut 1 cup golden raisins 1 ounce unsweetened baking chocolate -- melted, or 1 envelope Nestle Choco Bake, or 2 tbs. unsweetened coco powder 1/2 cup white chocolate chips Beat together the eggs and sugar until fluffy. Mix in the oil, lemon Juice, and coconut extract and blend well. Add the flour, baking powder, baking soda, and salt and blend until smooth. Fold in the coconut and raisins. Remove half of the dough from the howl onto an aluminum foil-lined baking sheet (if sticky, refrigerate for about 10 minutes). Shape into a log and flatten to about 3 1/2 to 4 inches wide, 3/8 inches high, and about 15 Inches long. Add the chocolate flavoring to the remaining dough in the mixing bowl and mix until the dough turns chocolate-colored. Fold in the white chocolate chips. Remove the dough from the bowl and make a log next to and the same size as the white log. Using the foil to lift, flip the white log on top of the chocolate log. Press them together lightly and smooth the top and edges. Bake in the oven at 350° for 25 to 30 minutes. Cool for 10 minutes. Transfer to a cutting board and slice the combined log diagonally into 1/2- to 3/4-inch slices. Stand the slices up on a baking sheet and return to oven to toast for about 10 minutes on each side. Cool. Description: "Double-layered biscotti of white and chocolate dough are easy to make and attractive. Fill the white layer with dark chocolate chips and both layers with coconut and golden raisins." Source: "Making Your Own Biscotti and Dunking Delights ISBN 0517704951" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 164 Calories; 4g Fat (23.4% calories from fat); 3g Protein; 29g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 1/2 Fat; 1 Other Carbohydrates. NOTES : Yields 2 dozen biscotti Optional: Spread melted chocolate on the tops of the slices. I used semisweet chocolate chips instead of the raisins. YUMMIE!!!! (177 Calories; 6g Fat (31.8% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 87mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 Fat; 1 Other Carbohydrates.) Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0