Tuesday, June 21, 2011

ALMOND AND CHERRY BISCOTTI


Serves: 24 Cookies
Serving size: 1 cookie
WW points: 2 pts
Ingredients
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
1 eggs (lightly beaten)
3 egg whites
1/4 cup 1 percent low-fat milk
2 1/2 tablespoons Safflower oil (Saffola)
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup dried cherries (chopped)
1/4 cup almonds (coarsely chopped)
Preparation
  1. Preheat oven to 375°F. 
  2. In a large bowl, combine the flours, brown sugar and baking powder. 
  3. Add the eggs, milk, safflower oil, honey and almond extract. Stir until the dough forms.
  4. Add chopped cherries and almonds. Mix until they are well blended.
  5. Place the dough on long plastic wrap and form a thick log at least 1 inch high and 3 inches wide.

Baking instructions
  1. Preheat oven to 375°F. 
  2. Place it on nonstick pan and bake for 25 - 30 minutes.
  3. Remove from the oven and cool down for 10 minutes.
  4. Cut the log into 1/2 inch thick slices.
  5. Bake again for 15 - 20 minutes.
  6. Remove from the oven and let it cool.
  7. Serve with tea or coffee or just without anything.
Tip
This twice-baked cookie has a goodness of whole-wheat, nuts, and dried fruit.
Please let me know how you feel about this recipe, by leaving me your valuable comments. 


1 comment: