Almond Craisin Biscotti

Biscotti, the English word for "coffee bread" and "twice-baked biscuits." These sweet treats can be eaten at any time of the day, dipped in coffee, tea, or milk or coated with frosting. Personally, I love to eat biscotti in the morning with my coffee or as dessert. 

I continue to promote the benefits of breakfast. Although biscotti taste incredible, it is important to keep everything in moderation. Think of biscotti as equivalent to a cookie: it contains butter and sugar which are high in fat and calories. To help with weight maintenance, choose a small piece of biscotti and pair with a small piece of fruit and 6 oz low-fat Greek yogurt. 

Today I decided to make Almond Craisin Biscotti. This recipe make a significant amount of biscotti and you can change the size of the biscotti to your liking -- make some big and some smaller! As a first-time biscotti attempt, I was very intimidated to make this recipe. Based on my experience I am going to give you some advice I wish someone had told me before beginning this recipe. 

Here are my tips before beginning:
1). When forming the dough into "logs" keep them a maximum of 4" wide. I made some of my logs too wide and the biscotti were too big.
2). After cooking the dough for the first 15 minutes, let the dough sit out for 10 MINUTES -- and I mean it! Do not try and cut the dough early or you will tear the dough and your biscotti will turn to crumbles.
3). Remove the logs from the pan and place on a cutting board before cutting them diagonally. Use a long solid knife, like a chef's knife, so you can make 1 solid cut.

Almond Craisin Biscotti

Servings: 60 (1 piece each)

Ingredients:

4 cups flour

1 cup whole wheat flour

4 tsp baking powder

½ tsp salt

2 cups granulated sugar

1 1/2 sicks butter

5 eggs

1 tbsp vanilla

2 tbsp grated lemon rind

6 oz almonds, chopped or slivered

1 cup craisins

1. Mix flour, baking powder and salt.

2. In a separate bowl cream the butter and sugar. Add eggs and beat well. Add vanilla and lemon rind. Add dry ingredients, mixing well, then add nuts.

3. Divide dough into 3 sections. Roll on a well-floured board (dough is very soft).

4. Shape into long semi-flat logs and slide onto greased cookie sheet (I used parchment paper). Bake at 375 degrees F for 15 minutes. Cool for 5-10 minutes, then cut at an angle into slices. Place slices back onto cookie sheets. Return to oven and bake another 10 minutes.

Nutrition Information:

Calories: 110

Protein: 2.4 g

Fat; 4 g

Carbohydrates: 17 g

Fiber: 1g

Sodium: 25 mg

Cholesterol: 6 mg