Low Fat Dunking Almond Biscotti Recipes

CRUNCHY ALMOND BISCOTTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread almonds on a baking sheet.
• Toast almonds in the preheated oven until lightly browned and fragrant, 8 to 10 minutes. Allow almonds to cool.
• Reduce oven heat to 300 degrees F (150 degrees C). Lightly grease a baking sheet.
• Lightly beat eggs, vanilla extract, and almond extract in a bowl. Combine flour, sugar, baking powder, and salt in another bowl. Gradually beat egg mixture into flour mixture with an electric mixer until dough comes together. Add toasted almonds and mix until just incorporated.
• Turn dough out on a lightly floured surface and shape dough into a 3x14-inch log. Transfer log to prepared baking sheet.
• Bake in the preheated oven until firm to the touch, 30 to 40 minutes. Allow log to cool on a wire rack for 10 minutes. Transfer log to a cutting board and cut into 1/2-inch thick slices, using a serrated knife. Return biscotti slices to baking sheet, cut-side up.
• Return biscotti to the oven and bake until biscotti are firm to the touch, about 20 minutes. Flip each cookie and continue baking until toasted, about 20 minutes more. Cool biscotti completely before storing in an airtight container.

HEALTHY DOUBLE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350°F, and line a baking sheet with a silicone baking mat or parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder. In a separate bowl, whisk together the egg and vanilla extract. Stir in the coconut sugar. Add in the flour mixture, stirring until fully incorporated. Fold in the diced dark chocolate.
• Transfer the cookie dough to the prepared baking sheet, and shape into a long and skinny rectangle that's 2 ¼" wide and ¾" tall using your hands or a spatula. (If the cookie dough sticks to your hands, rub them with a little neutral-tasting oil first!)
• Bake at 350°F for 33-35 minutes. (The outside should be very dry and crusty!) Let the rectangle of baked cookie dough cool on the baking sheet for 10 minutes (no more and no less!).
• Transfer the rectangle of baked cookie dough to a cutting board. Using a sharp serrated knife, cut the rectangle into ½"-thick strips (no wider!), working from one short end of the rectangle to the other. (Both diagonal strips and horizontal strips will work!) You should end up with cookies that are ½" thick, ¾" tall, and 2 ¼"+ wide.
• Place the cookies onto the original baking sheet with one cut side facing down and the other cut side facing up. Bake at 350°F, flipping the cookies halfway through, for 6-8 minutes (for centers with just a bit of "give") or 12-16 minutes (for centers that are completely hard and dry). Cool completely to room temperature on the baking sheet.

LOW FAT LEMON BISCOTTI

Steps:

• Pre-heat oven to 350°F and prepare a baking pan 13-15 inches long with iether cooking spray or parchment.
• Combine wet ingredients: honey, water, lemon juice and zest, vanilla and set aside.
• Combine dry ingredients including cranberries and almonds and stir to combine.
• Add wet mix to dry and stir till all ingredients are combined into dough.
• Divide dough in half and make 2 logs 12-15 inches long; space well apart on pan.
• Bake at 350°F for about 30 minutes till light golden color.
• Cool for 2 minutes and slice logs diagonally at 1/2 inch or thinner intervals with a sharp knife.
• Place biscotti cut side down on pan and bake about 15 minutes at 300°F until lightly colored and dry.
• Allow to cool in the pan and store in an airtight container.

LOW FAT DUNKING ALMOND BISCOTTI

Steps:

• Sift together the first 4 ingredients in small bowl.
• Beat together the next 4 ingredients.
• Add the flour mixture to the egg mixture and combine on low speed of mixer.
• Add the almonds and chocolate chips.
• Preheat oven to 325.
• Line a large baking sheet with parchment paper.
• Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
• They'll be about 12"- 14" X 2" strips.
• Bake until firm and barley showing color, about 25-30 minutes.
• Cool on rack 10 minutes.
• Lower oven temperature to 300.
• Take the strips and slice them cross-wise into about 1/2" slices.
• Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
• Cool and store in an air tight container.

LOW-FAT ALMOND-CINNAMON BISCOTTI

Steps:

• Preheat oven to 350°F. Grease 18x12x1-inch baking sheet. Combine first 4 ingredients in bowl of heavy-duty electric mixer fitted with paddle attachment. Beat until well blended. Mix flour, almonds, cinnamon, baking soda and salt in medium bowl. Gradually add to egg mixture, beating until blended (dough will be soft).
• Turn dough out onto floured surface and gather together. Roll dough between palms and work surface into 16-inch-long log. Transfer to prepared sheet. Flatten log to 1-inch thickness. Bake until light brown and cracked on top, about 30 minutes. Transfer sheet to rack; cool log 10 minutes. Reduce oven temperature to 325°F.
• Transfer warm log to work surface. Using serrated knife, cut log on sharp diagonal into 1/4- to 1/3-inch-thick slices. Arrange on baking sheets. Bake 10 minutes per side. Transfer to racks and cool (biscotti will harden while cooling). (Can be made ahead. Store airtight up to 1 week.)