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Biscotti

Low Fat Recipe

Two variations of low fat biscotti - a delicious, nutty almond and a citrusy lemon, especially nice in summer.

Biscotti

Almond Biscotti

Crunchy almond flavored Almond Biscotti greatly reduced in fat by using egg substitute and low fat buttermilk. Delicious with coffee.

4 cups unbleached all purpose flour
1 tablespoon baking powder
1/2 cup butter, softened
1-1/2 cups sugar
3/4 cup egg substitute
1/4 cup low fat buttermilk
1 egg
1 tablespoon vanilla extract
Zest of 1 lemon
1 bottle (6-3/4-ounce) whole, dry-roasted, no-salt almonds, coarsely chopped

Preheat oven to 325-degrees. Coat two large baking sheets with nonstick spray. In medium bowl, combine flour and baking powder and set aside.

In large bowl, with electric mixer on medium speed, beat butter and sugar until well combined. Add egg substitute and buttermilk and beat well. Separate the egg, placing egg white in a cup, then set aside. Add egg yolk and vanilla to butter mixture and beat well. Reduce mixer speed to low; gradually beat flour mixture into butter mixture until well blended. With spoon, stir in lemon zest and almonds. Divide dough into four equal pieces.

Roll each piece into a log about 14-inches by 2-1/2-inches. Place two logs on each cookie sheet. If using one oven for both sheets, switch halfway through baking time. Bake for 30 minutes or until logs are firm and golden. Remove logs from oven and let cool on baking sheets for ten minutes.

Reduce oven temperature to 250-degrees. Transfer logs to cutting board. Using serrated knife, quickly cut down hard diagonally into 1/2-inch slices. Arrange slices on their bottom edges and bake until dry and lightly toasted, about 15 minutes. Cool slices on wire rack and store in airtight container.

Serving size: 2 biscotti
Calories: 87; Fat: 3g; Cholesterol: 8mg; Carbohydrate: 12g; Protein: 2g; Sodium: 44mg; Fiber: Less than 1g


Lemon Poppy Seed Biscotti

Extremely low fat and tasty Lemon Poppy Seed Biscotti cookies. Perfect for dipping in hot coffee or tea!

2 cups all purpose flour
3/4 cup white sugar
1/2 cup finely ground almonds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon lemon zest
3 tablespoons poppy seeds
1 egg
2 egg whites
1 teaspoon lemon extract

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the flour, sugar, ground almonds, baking powder and baking soda.

Combine the lemon peel, poppy seeds, egg, egg whites and lemon extract. Add the dry mixture and mix well. Form the dough into 2 logs.

Place logs onto the prepared baking sheet. Bake at 350 degrees for 30 minutes. Let cool slightly and cut diagonally into 1/2 inch slices. Bake slices another 8 to 10 minutes until dry. Cool completely and store in an airtight container.

Recipe makes 3 dozen
Serving size: 1 biscotti
Calories: 60; Protein: 2g; Total Fat: 2g; Sodium: 29mg; Cholesterol: 6mg; Carbohydrates: 10g; Fiber: 1g


Chocolate Brownie Biscotti

Chocolate Brownie Biscotti that does contain butter to keep its rich flavor and nice crunch. Cocoa powder lends nice chocolate flavor. The use of egg substitute cuts out fat, calories and cholesterol.

2-1/2 cups all purpose flour
1-1/3 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup melted butter
3/4 cup liquid egg substitute
2 teaspoons vanilla extract
1 cup almonds, toasted and coarsley chopped
4 ounces semisweet chocolate, coarsley chopped

Preheat oven to 325 degrees. In medium bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt.

In large bowl, with mixer at medium speed, beat butter, eggs, and vanilla until mixed. Reduce speed to low; gradually add flour mixture and beat just until blended. With hand,knead in almonds and chocolate until combined. Divide dough in half. On ungreased large cookie sheet, shape each half into 12" by 3" log, about 3 inches apart. Bake logs 30 minutes. Cool logs on cookie sheet on wire rack 15 minutes.

Place logs on cutting board. With serrated knife, cut each log crosswise into 1/2-inch-thick diagonal slices. With long metal spatula, place slices, top side up, 1/4 inch apart, on same cookie sheet. Bake slices 20 minutes to allow biscotti to dry out. Cool biscotti comletely on cookie sheet on wire rack. (Biscotti will harden as they cool.) Store biscotti in tightly covered container at room temperature up to 2 weeks, or in freezer up to 6 months.

Serving size: 2 biscotti
Calories: 135; Fat: 7g; Cholesterol: 25mg; Sodium: 105mg