This low-fat version of biscotti is studdedwith walnuts and accented with orange and spices.
Recipe: Orange-Tipped WalnutBiscotti
2 cups all-purpose flour2 teaspoons baking powder3/4 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/8 teaspoon ground allspice1/4 cup butter or margarine, softened2/3 cup granulated sugar1 teaspoon grated orange peel1 large egg2 large egg whites (about 1/4 cup)1 teaspoon vanilla extract1/2 cup coarsely chopped walnutsOrange Icing (recipe follows)
In a medium-size bowl, stir together flour,baking powder, cinnamon, nutmeg and allspice; set aside.
In a large bowl, beat together butter,sugar and orange peel until well blended. Beat in egg,then eggwhites. Beat in vanilla. Gradually add flour mixture, beatinguntil blended. Stir in walnuts.
Divide dough in half. On a lightly flouredsurface, shape each portion into a long loaf about 1 1/2-inchesin diameter. Place loaves about 3-inches apart on an oiled bakingsheet; flatten each loaf to a thickness of about 1/2-inch. Bakein a 350°F (175°C) oven until firm to the touch, about15 to 18 minutes.
Remove baking sheet from oven; cut hotloaves crosswise into about 1/2-inch-thick slices. Turn slicescut sides down and spread out slightly on baking sheets (youwill need at least 2 baking sheets).
Return to oven and continue to bake untilcookies look dry and are lightly browned, about 10 minutes. Transfercookies to racks and let cool.
Prepare Orange Icing; spread icing overabout 1-inch of one end of each cookie. let stand until icingis firm, about 15 minutes. Store in an airtight container.
Makes about 54 cookies.
Orange Icing:In a small bowl, stir together 1 cup sifted powdered sugar and1 teaspoon grated orange peel. Stir in 1 to 1 1/2 tablespoonsorange juice, using just enough to give icing a good spreadingconsistency.
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