LEMON ALMOND BISCOTTI RECIPES RECIPES
LEMON-ALMOND BISCOTTI | RECIPES | WW USA
Scented with lemon and almond extract and laced with sliced almonds, these tasty cookies require a two-step baking method. First the dough is formed into a log and baked until firm. Once cooled slightly, the log is thinly sliced and the cookies are baked again until golden brown and crisp. Whole-wheat pastry flour has a finer texture than regular whole wheat, and adds more flavor and nutrition than all-purpose. Serve these crunchy treats with a cup of coffee.
Provided by WEIGHTWATCHERS.COM
Categories Snacks,Dessert
Total Time 105 minutes
Prep Time 20 minutes
Cook Time 50 minutes
Yield 34 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line large baking sheet with parchment paper. In large bowl, combine granulated sugar, lemon zest, almond extract, and eggs and, using electric mixer, beat at medium speed until light-colored and slightly thickened, about 4 minutes. In medium bowl, whisk flour, baking powder, and salt. Add to eggs and beat at low speed just until combined. Fold in almonds.
- Divide dough in half. (Dough will be sticky.) Shape each half into 9-by-3-inch rectangle on prepared pan. Bake at 350°F until dough is lightly browned, about 30 minutes. Remove from oven and let cool on pan for 10 minutes.
- Reduce oven temperature to 300°F. Cut each dough rectangle diagonally into 17 (1/2-inch) slices. Arrange slices, cut-side down, on pan. (It’s OK if biscotti are crowded.) Bake until dry on top, 8 to 10 minutes. Turn biscotti over and bake until golden brown in spots, 8 to 10 minutes more. Transfer biscotti to wire rack and let cool completely, about 20 minutes.
- In small bowl, stir powdered sugar and lemon juice. If glaze is too thick, stir in water, 1/4 tsp at a time, until glaze is just thin enough to drizzle. Drizzle glaze over cooled biscotti. Let stand until glaze is set, about 5 minutes.
- Serving size: 1 cookie
Nutrition Facts : Calories 34 kcal
LEMON ALMOND BISCOTTI RECIPE - FOOD.COM
My children and I love biscotti cookies but they are so high in fat. So I was glad to find this one in the Diabetic Cooking magazine (July/Aug 2003). It has less fat and salt. Thank you MG.
Total Time 56 minutes
Prep Time 20 minutes
Cook Time 36 minutes
Yield 32 biscotti, 32 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- Beat margarine in bowl.
- Add sugar, lemon rind, baking powder, baking soda, salt and eggs.
- Beat until well blended.
- Beat in flour to crumb texture.
- Dough will be fairly dry.
- Stir in almonds.
- Kneading the dough slightly, shape into two 9-inch logs.
- Flatten logs to 1 1/2-inch thick.
- Place on a nonstick baking sheet and bake for 20 minutes.
- Remove from oven and cool 1 hour.
- Slice crosswise into 16 1/2-inch slices per roll.
- Place cut side down on baking sheet and bake 8 minutes.
- Flip biscotti over and bake 8 minutes more or until crisp and golden.
- Cool.
- Store in air-tight container for up to three days.
Nutrition Facts : Calories 83.2, FatContent 3.1, SaturatedFatContent 0.5, CholesterolContent 13.2, SodiumContent 66.8, CarbohydrateContent 12.1, FiberContent 0.5, SugarContent 4.3, ProteinContent 1.8
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LEMON ALMOND BISCOTTI RECIPE - FOOD.COM
My children and I love biscotti cookies but they are so high in fat. So I was glad to find this one in the Diabetic Cooking magazine (July/Aug 2003). It has less fat and salt. Thank you MG.
From food.com
Reviews 4.0
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Calories 83.2 per serving
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Reviews 4.0
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Calories 83.2 per serving
- Store in air-tight container for up to three days.
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