Ginger Orange Biscotti Recipe
Servings: 1
Ingredients
- 1 1/2 c. all-purpose flour
- 1 c. sugar
- 1/2 c. cornmeal
- 2 tsp grnd ginger
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 lrg Large eggs
- 2 lrg egg whites
- 2 tsp freshly grated orange zest
- 1 Tbsp. fresh orange juice
Directions
- Makes: about 54 biscotti
- Preheat oven to 325 F. Lightly oil a baking sheet or possibly coat it with nonstick spray.
- In a bowl, whisk flour, sugar, cornmeal, ginger, baking pwdr, baking soda and salt.
- In a large bowl, whisk Large eggs, egg whites, orange zest and orange juice till blended. Add in dry ingredients and stir till just combined.
- Divide dough in half and place on prepared baking sheet. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Bake for 20 to 25 min, or possibly till hard. Transfer to a wire rack and let cold.
- Reduce oven to 300 .
- Cut logs diagonally into 1/2-inch slices. Arrange, cut-side down, in a single layer on 2 ungreased baking sheets. Bake for 15 to 20 min, or possibly till golden and crisp. (Rotate baking sheets if necessary to ensure even browning.) Transfer biscotti to a wire rack to cold. Store in an airtight container.
- For 54 cookies: 35 calories, 1 gm. protein, 0 gms. fat, 8 gms.
- NOTES : These biscotti were very quick and easy to prepare. Since the calorie count was so low, I sliced these biscotti at a deep angle that resulted in a respectable-sized cookie (27 cookies instead of 54).
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