Date: Tue, 28 Sep 93 08:36:21 EDT
From: Christina Hulbe (chulbe@magnus.acs.ohio-state.edu)
Anise Biscotti from Eating_Well (modified, a bit)
2 Cups all-purpose flour
1 Cup sugar
1 Tbsp anise seeds, crushed
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3 egg equivalents (comercial replacer, 6 whites, etc)
2 Tbsp grated fresh lemon zest (or 1 Tbsp dry)
1 Tbsp fresh lemon juice
Preheat oven to 325 degrees F. Coat baking sheet with non-stick
spray or parchment. In a medium bowl, combine flour, sugar, anise
seeds, baking powder, baking soda, and salt. Whisk together egg
equivalents, lemon zest, and lemon juice, and add to the dry
ingredients. Mix well.
Working on a floured surface, shape dough into two logs, each
about 14 inches long and 1-1/2 inches thick. Set the logs on
prepared baking sheet, at least 4 inches apart (the dough will
spread during baking). Bake for 20 to 25 minutes, until firm to
the touch. Transfer the logs to the rack to cool. Reduce oven
temperature to 300 degrees F.
Cut the logs diagonally into 1/2-inch-thick slices, using a
serrated knife and a gentle sawing motion. Stand the slices on
their sides on the baking sheet and return to the oven. Bake
for 40 minutes. Remove from oven and cool completely before
storing. Biscotti will crisp as they cool. Store, in an
air-tight container, up to one month.
Makes about 4 dozen biscotti.
note: I made 43 cookies, about 40 cal, 0 g fat each, but it
depends on what you use for the "egg"
kwovo ovo