YIELD Makes 16 servings
These crunchy Italian cookies are traditionally served with a cup of hot cappuccino.
|2||egg whites, lightly beaten|
|1‑1/2||cups all-purpose flour|
|1/2||teaspoon baking powder|
|1/2||teaspoon grated orange peel|
- Preheat oven to 375°F. Place hazelnuts in shallow baking pan; toast 7 to 8 minutes or until rich golden brown. Set aside. Reduce oven temperature to 325°F.Spray cookie sheet with nonstick cooking spray; set aside.
- Combine margarine and sugar in medium bowl; mix well. Add egg whites and vanilla; mix well. Combine flour, baking powder, orange peel and salt in large bowl; mix well. Finely chop toasted hazelnuts; stir into flour mixture. Add egg white mixture to flour mixture; blend well.
- Divide dough in half. Shape half of dough into log on lightly floured surface. (Dough will be fairly soft.) Transfer to prepared cookie sheet. Repeat with remaining half of dough to form second log. Bake both logs 25 minutes or until toothpick inserted in center of logs comes out clean. Cool on wire racks. Reduce oven temperature to 300°F.
- When cool enough to handle, cut each log into 8 (1/2-inch) slices. Place cut sides up on cookie sheets. Bake slices 12 minutes. Turn slices over; bake additional 12 minutes or until golden brown on both sides.
This recipe appears in: Biscotti
|Serving Size:||1 cookie|
|Saturated Fat||<1 g|
|Total Fat||2 g|
|Calories from Fat||25 %|