This low-fat version of biscotti is studded with walnuts and accented with orange and spices.

Orange-Tipped Walnut Biscotti

2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground allspice

1/4 cup butter or margarine, softened

2/3 cup granulated sugar

1 teaspoon grated orange peel

1 large egg

2 large egg whites (about 1/4 cup)

1 teaspoon vanilla extract

1/2 cup coarsely chopped walnuts

Orange Icing (recipe follows)

1. In a medium-size bowl, stir together flour, baking powder, cinnamon, nutmeg and allspice; set aside.
2. In a large bowl, beat together butter, sugar and orange peel until well blended. Beat in egg,then egg whites. Beat in vanilla. Gradually add flour mixture, beating until blended. Stir in walnuts.
3. Divide dough in half. On a lightly floured surface, shape each portion into a long loaf about 1 1/2-inches in diameter. Place loaves about 3-inches apart on an oiled baking sheet; flatten each loaf to a thickness of about 1/2-inch. Bake in a 350°F (175°C) oven until firm to the touch, about 15 to 18 minutes.
4. Remove baking sheet from oven; cut hot loaves crosswise into about 1/2-inch-thick slices. Turn slices cut sides down and spread out slightly on baking sheets (you will need at least 2 baking sheets).
5. Return to oven and continue to bake until cookies look dry and are lightly browned, about 10 minutes. Transfer cookies to racks and let cool.
6. Prepare Orange Icing; spread icing over about 1-inch of one end of each cookie. let stand until icing is firm, about 15 minutes. Store in an airtight container.

Makes about 54 cookies.

Orange Icing: In a small bowl, stir together 1 cup sifted powdered sugar and 1 teaspoon grated orange peel. Stir in 1 to 1 1/2 tablespoons orange juice, using just enough to give icing a good spreading consistency.