I tried a new main dish recipe this week, and it was delicious.

But…

We served it for company, and it seemed a bit awkward to ask everyone to not eat until I took pictures.

So…

That recipe will wait to be made again and photographed with only the Man of Steel inconvenienced by the need to photograph our food.

Instead…

Today’s recipe is a favorite of mine because it is dairy-free, low fat, low sugar and absolutely delicious. What is it?

Biscotti…

Which I made because any day now a copy of my new book The Caregiver’s Notebook is supposed to arrive. And that means I’ll make and send a box of biscotti to the publishers to celebrate. So I had to make a practice batch to be sure I had the process down pat and to taste test it, of course. The Man of Steel helped with that part, too.

Yippee!

This recipe first appeared at Down the Gravel Road in November of 2011. Here it is again, for your eating pleasure.

Low Fat, Low Sugar Biscotti

3 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs and 2 egg yolks
2 cups granulated sugar (I used 1 cup to make them low sugar)
2 teaspoons vanilla extract
2 tablespoons almond liqueur, such as Disaronna (I used 2 teaspoons almond extract)
1 tablespoon anise seed
4 cups coarsely chopped whole almonds (I used half walnuts and half almonds or sometimes use 2 cups nuts and 2 cups dried cranberries)

Heat oven to 325 degrees. Line 2 large, rimmed baking sheets with parchment paper.

Whisk flour, baking powder and salt in a medium bowl. Beat eggs, egg yolks, and sugar with an electric mixer in a large bowl until light about 2 minutes; beat in vanilla, liqueur (or almond extract) and anise. Beat in dry ingredients and then nuts to form sticky but workable dough.

Divide dough into four, long portions on parchment paper. Flour hands and shape each portion into an approximately 15 x 2 inch log. Bake until pale golden and just beginning to crack, about 25-30 minutes.

Cool cookie logs on baking sheets until tepid, about 40 minutes. Heat oven to 225 degrees. Slice logs diagonally into 1/2 inch thick strips. Lay slices on baking sheets in single layer. (You will need 2 – 3 cookie sheets.) Bake biscotti until crisp and golden, about 25 minutes. Remove from oven and cool completely before storing. They can be stored in an air tight container for up to 2 weeks.)