Saturday, March 12, 2011

Biscotti Redux

Adventures in biscotti baking, Part 2.  The ingredients for this version are slightly different but the method is exactly the same.

Skinny Biscotti

Variation 2 - Lemon-Poppy Seed

4 egg whites
1/2 cup granulated sugar
3/4 cup unbleached all-purpose flour
1/2 teaspoon vanilla extract
2 teaspoons grated fresh lemon peel
1 tablespoon fresh lemon juice
1 tablespoon poppy seeds

Preheat the oven to 350 degrees.  Line a loaf pan with aluminum foil or parchment paper and set it aside.

Beat the egg whites with an electric mixer until they start to hold stiff peaks.  Gradually beat in the sugar until the resulting meringue holds stiff, glossy peaks.  Fold in the remaining ingredients gently until thoroughly blended.

Spoon the mixture into the pan, smoothing the top, and bake 25-30 minutes or until golden.  Cool the loaf in the pan on a rack for 15 minutes; while it's cooling, reduce the oven temperature to 300 degrees.

After 15 minutes, while the loaf is still slightly warm, gently turn it out of the pan and remove the foil or paper.  Use a serrated knife to cut the loaf crosswise into 1/8" thick slices.  Arrange them on greased cookie sheets.  Bake each sheet of cookies for 20 minutes.  The edges should be golden and starting to crisp.  Cool the cookies on racks; they will become crisper as they cool.  Store in an airtight container.

“A balanced diet is a cookie in each hand.” ~Anonymous

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