Brown Rice Biscotti Low Fat

twice baked cookie,nice with a hot cup of java.

• Ready In: 50 mins
• Serves: 24
• Yields: 4 inch biscotti

Ingredients

• 1  cup  all purpose unbleached flour
• 1⁄2 cup whole wheat pastry flour
• 1⁄2 cup  brown rice flour
• 1⁄4 cup sugar
• 1⁄4 teaspoon salt (can be left out for low fat count)
• 3  teaspoons baking powder
• 1⁄4 cup liquid honey (or Brown rice syrup)
• 3  beaten  egg whites
• 1  teaspoon vanilla extract
• 1⁄3 cup  chopped dried pear half (or apricots)
• 2  tablespoons  finely ground walnuts

Directions

1. Combine flours, sugar, and powder mix well.
2. Add all remaining ingredients, and mix just until batter holds together.
3. Shape into two logs about 6 inches by four, patting down slightly square.
4. Place on parchment and baking sheet.
5. Bake 350 degrees for 16 minutes, until light brown and firm on top.
6. Remove and cool for 15 minutes.
7. Take serrated knife and cut into slices diagonally.
8. Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes.
9. Remove and turn cookies over.
10. Place back in oven for another 10 minutes.
11. Remove to wire rack when lightly browned toasted on each side.
12. Store when cool airtight container.