Recipe: Power Biscotti

Power BiscottiHaving three little girls ages five to newborn is very tiring.  My calories and time have to count. To get a bit of a recharge I bake a batch of biscotti.  It’s not as labor intensive as one may think.  I remember being quite intimidated by biscotti recipes in the past, but after making it the first time, I realized how simple the process actually is.  Just over 100 calories a piece, I get a good dose of healthy ingredients that come together in a tasty way.

It’s nice to briefly indulge in my hobby of baking and reap the reward of a healthy snack once it’s complete.  It’s a small boost that helps get me through my day of mom duties.

 

Power Biscotti 

via Cooking Light Annual Recipes 2001

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 cup sugar
  • 3/4 cup quick-cooking oats
  • 1/2 cup sliced almonds
  • 1/2 cup chopped dates
  • 1/4 wheat bran or wheat germ
  • 2 tablespoons ground flaxseed
  • 2 teaspoons baking powder
  • 1 tablespoon vegetable oil
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • cooking spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Lightly spoon flour into dry measuring cups, and level with a knife.  Combine flour and next 7 ingredients in a large bowl.  Combine oil, extracts,  and eggs;  add to flour mixture, stirring until well blended (dough will be dry and crumbly).
  3. Turn out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half.  Shape each portion into an 8 inch long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to a 1 inch thickness.
  4. Bake at 350 degrees for 30 minutes.  Remove rolls from baking sheet; cool 10 minutes on a wire rack.  Reduce temperature to 325 degrees.  Cut each roll diagonally into 15 (1/2 inch) slices. Place slices cut side down on baking sheet.  Bake 8 minutes. Turn cookies over, and bake an additional 8 minutes (cookies will be slightly soft in center but will harden as they cool).  Remove from baking sheet; cool completely on wire rack.

Try it out and leave us a comment on how it turned out! We’d love to hear your feedback, InshaAllah.

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Comments

  1. Cleora says

    Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300° 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.

  2. Barbara says

    The biscotti recipes were in the Nov 2000 issue. I know that issue well and have made biscotti several times. I also discovered that my KA does an awesome job of doing the kneading as well. There were several threads when that issue first came out about how crumbly the dough was. The advice was to just keep kneading. It occurred to me that if the kitchenaid will knead dough, it will knead biscotti. I just keep the dough in there mixing (with the paddle) until the dough comes together in a big clump. I take it out and knead it once or twice more by hand, and it’s good to go.

    • says

      Barbara,

      I found this recipe in my Cooking Light Annual Recipes 2001 cookbook. I believe the take the recipes from the previous year and publish them in to the cookbook.

      I also use my kitchenaid mixer. I think that’s what makes the recipe so much more simpler and quicker to pull together.

      Thank you for your comment! You certainly know your Cooking Light biscotti!

  3. says

    You can certainly see your enthusiasm in the work you write. The arena hopes for more passionate writers like you who are not afraid to mention how they believe. Always go after your heart.

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