WHY IT’S LIGHT Since they contain no butter or oil, these crunchy, nut-studded treats are significantly lower in fat than other cookies. Whole-wheat flour gives the wholesome biscotti extra fiber.
Recipe information
Yield
makes 24
Ingredients
Preparation
Step 1
Preheat oven to 350°F. Brush a baking sheet with oil. In a medium bowl, whisk together both flours, sugar, baking powder, and salt; stir in walnuts and raisins. In a small bowl, whisk together eggs and vanilla. Add to flour mixture; stir just until combined.
Step 2
On a lightly floured surface, with floured hands, pat dough into a loaf about 1 inch thick, 2 1/2 inches wide, and 7 inches long; transfer to prepared baking sheet. Bake until risen and firm, 20 to 25 minutes; remove from oven and let cool completely on sheet. Reduce oven to 300°F.
Step 3
Transfer loaf to a cutting board, and using a serrated knife, cut diagonally into 1/4-inch-thick slices; place slices in a single layer on sheet. Bake, turning once, until dried and slightly golden, 25 to 30 minutes, rotating sheet halfway through. Transfer sheet to a wire rack and let cool completely. Biscotti can be stored in an airtight container at room temperature up to 1 week.
Nutrition Information
Step 4
(Per Serving)
Step 5
Calories: 58
Step 6
Fat: 1.9g (0.3g Saturated Fat)
Step 7
Protein: 1.7g
Step 8
Carbohydrates: 9.2g
Step 9
Fiber: 0.7g
