Anise Lemon Biscotti
Last updated 6/12/2012 1:04:01 AM. Recipe ID 28291. Report a problem with this recipe.
Title: Anise lemon biscotti
Yield: 1 Servings
2 c Unbleached white flour
1 ts Baking powder
1/4 ts Talt
1 c Sugar
2 Whole eggs
1 Egg white
2 tb Freshly grated lemon peel
1 tb Ground anise seeds
These recipes were taken from the "Moosewood Restaurant Low-Fat
Favorites" Cookbook. I haven't made them, so I don't know about their
quality, but, being from Moosewood, I'd count on them being fabulous!
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
.2 g total dietary fiber
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