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This low-fat version of biscotti is studded
with walnuts and accented with orange and spices.
- 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)
- In a medium-size bowl, stir together flour,
baking powder, cinnamon, nutmeg and allspice; set aside.
- 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.
- 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.
- 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).
- 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.
- 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.
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
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