Lime-Basil Biscotti & Packing Priorities

6 08 2011

Ken and I make our way back to Nova Scotia every year to visit his family but to have some cottage beach time. We had for many years done the Northern Ontario pilgrimage to the cottage when we started to realize that we could rent a cottage on the ocean, fly to Halifax and see family for the same price. It was a three for one deal !

We look forward to our cottage on the ocean, we have a view of a back bay and the pelicans eating in low tide, and the deck out of the back of the cottage has a big beach of red sand, and no one in sight.

The one thing that Nova Scotia doesnt have on the North Shore is good coffee. I am not sure if you have noticed, but we do like coffee… ALOT. So the priorities list when we are getting ready for a trip is as follows:

Passport
Cat sitter
Coffee
Clothes etc.

This is the hoard of coffee we have ready for the cottage next week. Others who I have traveled with know that I am always packing some good roast, and I can McGyver any hotel set up to get the coffee made.

Because we are going to be sitting around, looking at the water and drinking coffee, I made a couple of batches of travel biscotti. I have a massive basil plant ready to be harvested and thought it would be a good savoury flavour for biscotti. This is a fledgling recipe, and it needs a bit of work. The lime-basil work well together, but it needs something to elevate it to OMG status. Note that I prefer biscotti recipes with minimal added fat, so it may be that these biscotti need a dunk in some white chocolate to give them good mouth feel.

Lime-Basil Biscotti

1 1/2 cups unbleached wheat flour
1 cup soy flour
1/2 tsp. baking soda
1/2 tsp. baking powder

3 large eggs
2/3 cup of Splenda
10 drops of Stevia
1 tsp lime extract

1/2 cup finely chopped sweet basil
2 tbsp. lime zest
2 tbsp. coconut sap and 1 tsp. lime zest ( for sprinkling on top before baking)

Preheat oven to 350, and parchment up a baking sheet. In the KA mixer whip the eggs, splenda and stevia until you get a frothy yellow sunshine look to the mixture.
In another bowl, mix all the dry ingredients with the exception of the basil and lime zest. Add the wet ingredients to the dry and mix until you get a dough. Pop in the basil and zest and work it into the dough.

Shape dough into a log and sprinkle the top with a lime zest-sap mixture and pop into the oven for 25 minutes or until the top just starts to brown.

Let rest, cut on a diagonal and pop back into the oven at 275 for 15 minutes, watching they dont burn.

Cutting them before re-baking them.

These were good, and I definitely dunked them into some white chocolate after to sweeten them up a bit. I like that they have a fresh taste, almost reminds me of a mojito in a way.
I decided to make one large log, and this could easily be two smaller logs, making twice as many cookies.
Serving size on these is one large biscotti (or two small ones)
61 calories, 10 carbs (8 net), 1 g fat, 5g protein

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