Today’s recipe is dedicated to disproving one of those Debbie Downer cliches that put the poop in any party. You know the kind of people I’m talking about.
Thomas Wolfe and his you can’t go home again nonsense.
Murphy’s law.
Our parents’ you-can’t-have-your-cake-and-eat-it-too response to our youthful dreams.
But this week, thanks to Pan Anderson’s recipe in the October 28-30 issue of USA Weekend magazine, you can have your biscotti and eat it guilt free. Because the recipe is low fat, low sugar and totally delicious. I messed with the recipe by cutting the sugar in half and making some substitutions. My changes are in parentheses behind the original ingredients and/or amounts.
Low Fat, Low Sugar Biscotti
3 1/2 cups unbleached, all-purpose flour
1 teaspoon baking powder
3/4 teaspoon salt
4 large eggs, 2 egg yolks, and 1 egg white for brushing
2 cups granulated sugar (I used 1 cup)
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)
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. Brush each log with egg white and sprinkle with more sugar. (I skipped this step.) 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.)
