Recipe by Nina la Danoise
These are yummy, low fat, and do not need the traditional double baking! Always use pasteurized eggs in any chewy baked good. In the US I have only found one producer of whole pasteurized eggs, Davidson's, see their web-site for a store near you: http://www.safeeggs.com/ Cookies will last well if stored in layers of wax paper in an airtight tin. We eat them rather fast, but with a double batch I have managed to have cookies for almost 30 days - and they stayed fresh and moist.
- 160 g unbleached white flour
- 90 g oat flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon cardamom
- 1 teaspoon vanilla sugar
- 200 g white sugar
- 50 g brown sugar
- 2 eggs
- 1 tablespoon nonfat yogurt
- 50 g chopped roasted hazelnuts
- 40 g coarsely chopped milk chocolate
- 30 g chopped candied orange peel
- 2 -3 tablespoons cold water
Directions See How It's Made
- Mix the two flours, baking powder, vanilla sugar and cardamom well. Add the other ingredients except water and knead. Then add water little at a time until dough is quite sticky and soft.
- With moistened hands form into two logs on heavy pan lined with baking paper. Logs should be roughly two inch wide.
- Bake in the middle of the oven at 340 F (convection) for ten min and then reduce heat to 310 for another 20 minute Total bake time is 30 minute.
- Slide baking paper with logs onto tabletop and cut into one inch biscotti while cakes are still warm and moist. Let cool on a rack so air can circulate. The biscotti will firm up as they cool and become crisp with chewy, moist centers.