Recipe by Keeferop
These festive low-fat biscotti are another twist on Julie Van Rosendaal's low-fat biscotti recipe. With only two tablespoons of butter for the entire recipe, you can enjoy your favorite treats this holiday without feeling guilty. Don't forget to divide the dough into two separate loaves or the cookies won't cook evenly. Also, the dough may be more crumbly than traditional biscotti dough. Just use your hands to work it into a log, but be careful not to compact the dough too much. These can be made year round by replacing the colored sugars with white sugar and using plain white chocolate chips. Also try adding peppermint candies and peppermint extract in place of the white chocolate and vanilla respectively. ENJOY!
- 2 tablespoons butter (softened)
- 3⁄4 cup sugar
- 1 egg
- 1 egg white (I use "Better Than Egg Whites")
- 1 teaspoon vanilla
- 1 2⁄3 cups white flour
- 1⁄3 cup unsweetened cocoa
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 2⁄3 cup white chocolate chips (I used Tollhouse red and green colored white chocolate chips)
- 1⁄4 cup chopped walnuts
Directions See How It's Made
- Preheat your oven to 350°F.
- Combine your dry ingredients (flour, cocoa, baking powder, and salt) with a whisk or fork.
- Beat butter, sugar, egg, egg white, and vanilla in a mixer until smooth.
- Add the dry ingredient mixture to the wet ingredients and stir gently just until combined.
- Fold in white chocolate and walnuts.
- Divide the dough into two even pieces and shape each section of dough into a rectangle that is about 3.5 x 8 inches.
- Place each log a few inches apart onto a sprayed cookie sheet.
- Brush with a egg white/water mixture and top with coarse red and green sugars.
- Bake for 25 minutes or until the top starts to show cracks.
- Cool for 10 minutes while lowering the temperature of the oven to 275°F.
- On a cutting board, begin to cut diagonal slices about 3/4-inch thick or as desired using a SHARP knife. Salvage the ends as much as possible for bite size pieces.
- Place pieces cut side up and cook at 275F for another 20 minutes.
- Flip cookies and bake for another 20 minutes.
- Turn off the oven. Let cool on the baking sheet in the oven with the door open. (This lets them get nice & crispy).