Indulge in a delightful journey of flavors with our Low-Fat Dunking Almond Biscotti! These crispy and flavorful twice-baked cookies are a healthier take on the classic Italian treat. Made with almond flour, whole wheat flour, and a touch of sweetness from honey, these biscotti are packed with texture and taste. Discover the ultimate dunking experience as you savor each bite of these crunchy cookies, perfectly paired with your favorite beverage. Our collection features three tempting variations: the classic Almond Biscotti, the rich Chocolate Almond Biscotti, and the zesty Lemon Almond Biscotti. Each recipe offers a unique taste adventure, catering to different preferences. Whether you enjoy the timeless simplicity of the original, the decadent indulgence of chocolate, or the refreshing burst of lemon, these biscotti will satisfy your cravings. So, prepare to embark on a culinary adventure and create these delectable treats in your own kitchen!
Here are our top 2 tried and tested recipes!
LOW FAT DUNKING ALMOND BISCOTTI
These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.
Provided by Wendy
Categories Dessert
Time 1h20m
Yield 50 slices, 12 serving(s)
Number Of Ingredients 12
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
Categories Cookies Dessert Bake Low Fat Almond Summer Cinnamon Bon Appétit Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 36
Number Of Ingredients 9
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.)
Tips:
- Use almond flour: Almond flour adds a nutty flavor and texture to the biscotti, and it is also lower in carbohydrates than all-purpose flour.
- Use a food processor: A food processor makes it easy to grind the almonds into flour and to mix the dough.
- Chill the dough: Chilling the dough before baking helps it to hold its shape and makes it easier to slice.
- Bake the biscotti twice: Baking the biscotti twice helps to dry them out and make them crispy.
- Store the biscotti in an airtight container: Biscotti can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
These low-fat dunking almond biscotti are a delicious and healthy snack that is perfect for breakfast, lunch, or a snack. They are made with almond flour, which is lower in carbohydrates than all-purpose flour, and they are also baked twice to make them crispy. These biscotti can be stored in an airtight container at room temperature for up to 2 weeks, making them a great option for busy people who want to have a healthy snack on hand.
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