Walnut Biscotti
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 350ş. 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.
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.”
Yield:
“30 Cookies”
Per serving: 60 Calories (kcal); 2g Total Fat; (27% calories from fat); 2g Protein; 9g Carbohydrate; 0mg Cholesterol; 49mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 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.
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