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Categories: Desserts, Vegetarian

Hazelnut Biscotti

Most holiday cookies are high in fat and calories. Biscotti are a light alternative. I've made these biscotti even lighter than usual by using egg whites and egg substitute. But the combination of dried cherries and hazelnuts, with a touch ... Read more

Total time: 1 hour 20 minutes | Makes 32 biscotti.
Note: Some gourmet markets sell peeled hazelnuts. Or toast raw hazelnuts on a baking sheet at 350 degrees until lightly browned, shaking sheet occasionally, about 15 minutes. Gather nuts in kitchen towel and rub together to remove skins.
  • 2 tablespoons butter
  • 1 1/2 cups sugar
  • 2 egg whites
  • 1/4 cup egg substitute
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon hazelnut extract
  • 1/2 cup dried cherries
  • 1/2 cup peeled, chopped toasted hazelnuts
  • 1/2 teaspoon grated orange zest
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • Nonstick cooking spray
  • 2 (3 1/2-ounce) bars semisweet chocolate

Step 1Beat butter until creamy. Beat in sugar then egg whites, egg substitute, vanilla and hazelnut extracts. Stir in cherries, nuts and zest.

Step 2Combine flour, baking powder and salt. Stir into batter until blended.

Step 3Divide dough in half. Pat each half into a 12-inch log on a baking sheet sprayed with nonstick cooking spray. Flatten each log to 1 inch thick. Bake at 375 degrees until lightly browned, 25 to 30 minutes. Cool on rack, then slice logs diagonally into 1/2-inch slices. Reduce oven to 325 degrees and bake biscotti slices until lightly browned and crispy, 15 to 20 minutes.

Step 4Heat chocolate in double boiler set over, but not touching, simmering water until chocolate is melted. Dip one side of each biscotti into chocolate and put on wire rack to harden.

Each biscotti:
174 calories; 94 mg sodium; 2 mg cholesterol; 4 grams fat; 33 grams carbohydrates; 2 grams protein; 0.48 gram fiber.
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