Peanut butter takes the place of margarine or butter, adding flavor as well as protein and B vitamins.
2 cups all-purpose flour
3/4 cup sugar
3/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup chunky peanut butter
1 teaspoon vanilla extract
2 large eggs
2 large egg whites
How to Make It
Preheat oven to 325°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking soda, and salt in a large bowl. Combine peanut butter, vanilla, eggs, and egg whites in a medium bowl, stirring well with a whisk; add to flour mixture, stirring just until blended.
Turn dough out onto a lightly floured surface; shape dough into a 10-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 325° for 35 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Reduce oven temperature to 300°.
Cut roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 300° for 20 minutes. Turn cookies over; bake an additional 20 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on a wire rack.
am slowly going through my old cooking light magazines and am so glad i never threw them away. this low calorie, low fat biscotti is simply delicious. so much better than those nasty granola bars everyone buys these days.
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