Cattails

Recipe makeover: Biscotti

Biscotti is Italian for biscuits, cooked twice. American biscotti are usually served with tea, coffee or espresso based beverages. They usually have a low moisture content and are baked twice, making them hard and crispy. Our modified version is low in fat and contains no saturated fat. Also, they are not baked twice, so they are chewy and delicious.

Biscotti

Original (Chocolate Biscotti)

• 1 package chocolate cake mix
• 1 cup all-purpose flour
• 1/2 cup butter, melted
• 2 eggs
• 1/4 cup chocolate syrup
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup slivered almonds
• 1/2 cup miniature semisweet chocolate chips
• 1 (10 - 12 oz.) vanilla or white chips

Modified (Soft Spice Biscotti)

• 1 cup granulated sugar
• 1 cup packed dark brown sugar
• 1/2 cup sliced almonds
• 1/3 cup vegetable oil
• 2 teaspoons ground cinnamon
• 1 teaspoon ground cloves
• 2 teaspoons water
• 2 large egg whites
• 1 large egg
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• Cooking spray

Directions:

1. Preheat oven to 375 degrees.

2. Combine first 9 ingredients in a large bowl; beat at low speed of a mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well blended (dough will be soft).

3. Turn dough onto a lightly floured surface; shape dough into 3 rectangles (6 x 4 inches). Place rectangle on a baking sheet coated with cooking spray; flatten to 3/4 inch thickness.

4. Bake at 375 degrees for 25 minutes. Remove rectangles from baking sheet; cool 10 minutes on a wire rack.

5. Cut each rectangle diagonally into 3/4-inch slices.

Yield: 2 dozen

More information about healthy eating can be found on the Nutrition Services section of Marshfield Clinic's Web site.

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