Double Lemon Biscotti !!

11 04 2011

Double the lemon ALWAYS means double the fun ! Every week I make a batch of biscotti up. We eat them all week as treats and nibble them on weekend mornings with coffee. It is the perfect snack as they are low in sugar, they don’t rise much, so ALT flours can be subbed in without abysmal results.

Two weeks ago before my plague, I made a lemon cornmeal biscotti that were fantastic ! The addition of cornmeali adds a fabulous crunch to the biscotti. These are now my ‘old’ recipe that I wanted to share. The NEW biscotti recipe this week is a fabulous banana bread biscotti with cocoa nibs. Look for this blog later this week !

Lemon Cornmeal Biscotti
recipe courtesy of the Food Network

* 1/2 cup Oat Flour
* 1/4 cup Coconut Flour
* 1/4 cup Vital Wheat Gluten
* 1 cup Wholemeal Wheat Flour
(if you want just use 2 cups of flour, but it will be mor carby)
* 3/4 cup Cornmeal
* 1 1/2 tsp Baking Powder

* 3 egg
* 1/3 cup Granular Splenda
* 3 tbsp Lemon Zest
* 3/4 cup Chopped Almonds

Preheat the oven to 325 degrees F.

Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, and baking powder.

In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes.

Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely.

Out of the oven, I decided to dip these lemon sensations in sf white chocolate infused with lemons ! Double the lemon-liciousness !!

This recipe makes 40ish biscotti, so if you make less, adjust accordingly.
Nuts without the chocolate dip:
Calories: 56, Fat: 1.3g, Carbs: 6.46g, Fiber: 1.42g, Protein: 2.3g

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One response

25 04 2011
investment company

Looks really delicious!

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