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Power Biscotti

Yield 1 1/2 dozen (serving size: 1 cookie)
Peanut butter takes the place of margarine or butter, adding flavor as well as protein and B vitamins.

Ingredients

  • 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
  • Cooking spray

Nutrition Information

  • calories 122
  • caloriesfromfat 23 %
  • fat 3.1 g
  • satfat 0.7 g
  • monofat 1.4 g
  • polyfat 0.8 g
  • protein 3.9 g
  • carbohydrate 19.8 g
  • fiber 0.5 g
  • cholesterol 25 mg
  • iron 0.8 mg
  • sodium 121 mg
  • calcium 7 mg

How to Make It

  1. Preheat oven to 325°.

  2. 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.

  3. 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°.

  4. 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.