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The first biscotti is said to come from the Tuscan town of Prato, during the eighteenth century. Boy, am I glad they\u2019ve lasted long enough to still be part of the\u00a0Italian culture! Though biscotti were originally unique to Italy, the recipe has since spread throughout Europe, and the cookie has been adapted to take on the flavors from many different European areas.<\/p>\n
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Anytime I come to the test kitchen and there\u2019s a dessert to be served, I get so excited\u2014nothing\u2019s better than a healthy dessert!<\/p>\n
This biscotti recipe was adapted from King Arthur Flour (who knew a legendary British leader would know a thing or two about biscotti!). This recipe is for mini biscotti, which means that not only should you yield about 66 biscotti out of one batch, but it also means that you can eat about four biscotti costing you only 160 calories.<\/p>\n
Interestingly enough, the word \u201cbiscotti\u201d actually translates to \u201ctwice baked.\u201d And you guessed it: these cookies are twice baked, which gives them their hard and crunchy texture. So, you may want to save this recipe for a day when you\u2019ve got a little extra time to tend to the oven, since the total time preparing and baking is about 1 hour and 30 minutes.<\/p>\n
<\/p>\n One thing we noticed while baking was that the yield didn\u2019t quite reach 66 per<\/p>\n batch. We doubled the batch, hoping for about 120, but we probably only got Overall, this recipe got a big thumbs up! We all enjoyed \u2018em, polished the plate P.S. The title of this post translates to: \u201cHow do you say \u201ccookies?\u201d A nice phrase to know for the next time you\u2019re in Italy looking for the sweets.<\/p>\n Ingredients:<\/b><\/p>\n 6 tablespoons butter Directions: Nutrition Facts: <\/p>\n<\/a><\/p>\n
\nabout 90 mini biscotti. Keep in mind that the number of cookies you get out of\u00a0your batch all depends on how you cut them.<\/p>\n
\nclean, and everybody went to grab a bag to bring home. I can\u2019t wait to make these
\nat home to impress my family soon!<\/p>\n<\/p>\n
\n2\/3 cup sugar
\n1 \u00bd teaspoons baking powder
\n1 teaspoon ground cinnamon
\n\u00bc teaspoon salt
\n1 teaspoon vanilla extract
\n2 large eggs
\n1 \u00be cups white whole wheat flour
\n\u00bd cup old-fashioned rolled oats*
\n\u00bd cup chopped nuts (optional)
\n3 tablespoons cinnamon-sugar for dusting (1\/4 cup sugar mixed with 1 T cinnamon)
\n*for smoother texture, can pulverize oats in food processor if desired<\/p>\n
\n<\/b>1. Preheat the oven to 350\u02daF. Lightly grease (or line with parchment) a large cookie sheet.
\n2. In a medium-sized bowl, beat together the butter, sugar, baking powder, cinnamon, salt, and\u00a0vanilla until smooth.
\n3. Add the eggs and beat until the mixture is well combined. It may look a bit coagulated, but\u00a0that\u2019s okay.
\n4. Add the flour and oats, mixing to combine.
\n5. Stir in nuts if using.
\n6. Divide the dough into four equal pieces, placing them on the prepared baking sheet.
\n7. Shape each piece into a rough log about 10\u201d to 11\u201d long, placing the logs crosswise on the\u00a0sheet, and spacing them about 2\u201d \u00a0 \u00a0 \u00a0\u00a0apart. Using damp hands, flatten and smooth the logs until\u00a0they\u2019re about \u00be\u201d thick, and about 1 \u00bc\u201d wide.
\n8. Spritz the top of each log with water, and sprinkle with cinnamon-sugar.
\n9. Bake the logs for 23 to 25 minutes, until they\u2019re beginning to brown around the bottom edges.
\n10. Remove them from the oven, and allow them to cool right on the pan for about 10 minutes. Spritz\u00a0 with water, sprinkle with more cinnamon-sugar, and let them cool for another 15 to 20 minutes. While the logs are cooling, reduce the oven temperature to 325\u02daF.
\n11. Cut the logs crosswise into \u00bd\u201d to \u00be\u201d slices, using a sharp chef\u2019s knife.
\n12. Place the biscotti back on the baking sheet, spacing them close together without touching.
\n13. Bake the biscotti for 25 minutes, until their cut edges are a light golden brown. Remove them\u00a0from the oven, and cool on the pan.<\/p>\n
\n<\/b>Serving size: 4 biscotti
\nCalories: 160
\nFat: 5 g
\nSaturated Fat: 3 g
\nProtein: 4 g
\nCarbohydrates: 24 g
\nFiber: 1 g<\/p>\n