Biscotti make a great holiday gift. The best way to package them is in a clear plastic airtight container; they store longer. To personalize the gift, use paint markers and ribbon to decorate.

Recipe by Cooking Light November 1996

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Recipe Summary

Yield:
36 servings (serving size: 1 cookie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325°.

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  • Combine first 7 ingredients in a bowl. Stir well; set aside. Combine eggs, egg white, vanilla, orange rind, and orange juice in a large bowl, and stir with a whisk. Add flour mixture, and stir until well-blended.

  • Turn dough out onto a baking sheet coated with cooking spray. Shape dough into two 13-inch-long rolls; flatten to 1-inch thickness. Bake at 325° for 25 minutes or until firm to the touch. Remove rolls from baking sheet; let cool 10 minutes on a wire rack.

  • Reduce oven temperature to 275°.

  • Cut each roll diagonally into 18 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 275° for 40 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Nutrition Facts

70 calories; calories from fat 12%; fat 0.9g; saturated fat 0.2g; mono fat 0.3g; poly fat 0.3g; protein 1.7g; carbohydrates 13.9g; fiber 0.3g; cholesterol 13mg; iron 0.7mg; sodium 40mg; calcium 22mg.
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