Prep 30 mins
Cook 30 mins
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
- 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.