Coffee and biscotti just seem to go together. But at 127 calories each, maybe you thought your biscotti days were over for good. Not true! Whip up a batch of these low-fat, low-calorie treats courtesy of Tanya Zuckerbrot, M.S., R.D., author of "The F-Factor Diet" and start savoring your coffee breaks again!
1 cup white flour 1 cup whole-wheat flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 whole egg 2 egg whites 1 cup Splenda 1 tablespoon almond extract 1 cup dried cherries 1 cup slivered almonds
1. Preheat over to 350 F. 2. Sift together flours, cocoa powder, baking powder, and salt. 3. In a large bowl, beat eggs, egg whites, and sugar with a mixer until thick. Add almond extract, cherries, and almonds. Mix 10 seconds. 4. Add dry ingredients to wet and combine until mixture is moistened. The dough will be very sticky. 5. Flour a board and turn dough out onto it. Divide dough in half. 6. Roll each half into a 3" X 2" log. Place on a nonstick cookie sheet and bake for 30 minutes or until dough is golden and cracked on top. 7. Remove from over and let cool 10 minutes. Lower over temperature to 325 F. Cut each log on the bias in 1/4-inch slices (use a serrated knife for easier slicing). Bake again at 325 F for 4 to 5 minutes on each side. Place the slices flat in the pan and bake 4-5 minutes on each side. 8. Let cool completely (they get harder once they are cooled off completely) and serve.
Makes 50 cookies. Nutritional content per cookie: 62 calories, 11 g carbohydrates, 1 g fiber, 2 g protein, 2 g total fat, 0 g sat. fat, 26 mg sodium
1 cup white flour 1 cup whole-wheat flour 1/4 cup unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1 whole egg 2 egg whites 1 cup Splenda 1 tablespoon almond extract 1 cup dried cherries 1 cup slivered almonds
1. Preheat over to 350 F. 2. Sift together flours, cocoa powder, baking powder, and salt. 3. In a large bowl, beat eggs, egg whites, and sugar with a mixer until thick. Add almond extract, cherries, and almonds. Mix 10 seconds. 4. Add dry ingredients to wet and combine until mixture is moistened. The dough will be very sticky. 5. Flour a board and turn dough out onto it. Divide dough in half. 6. Roll each half into a 3" X 2" log. Place on a nonstick cookie sheet and bake for 30 minutes or until dough is golden and cracked on top. 7. Remove from over and let cool 10 minutes. Lower over temperature to 325 F. Cut each log on the bias in 1/4-inch slices (use a serrated knife for easier slicing). Bake again at 325 F for 4 to 5 minutes on each side. Place the slices flat in the pan and bake 4-5 minutes on each side. 8. Let cool completely (they get harder once they are cooled off completely) and serve.
Makes 50 cookies. Nutritional content per cookie: 62 calories, 11 g carbohydrates, 1 g fiber, 2 g protein, 2 g total fat, 0 g sat. fat, 26 mg sodium
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