Time to sooth that sweet tooth. Sour is my favorite flavor followed very closely by salty, but every once in a while you just have to have something sweet. A piece of dark chocolate? A couple jolly ranchers? All fine and good and won't bust your belt. Some times a heartier sweetness is called for, though. Something with oomph that you can really sink your teeth into. Like a huge dense cookie packed with chocolate chips and walnuts. However, cookies--good cookies at least--have two sticks of butter per batch. If you eat more than one, the guilt starts to set in.
Enter biscotti. Fancy, no? I assume you know what biscotti is... decadent fingers of twice baked dough that are crispy on the outside. But let's face it, some of the pre-packaged biscotti out there is a little too crispy and crumbly. These cookies are actually incredibly easy to make. So why spend five dollars on a box of 8 when you can make them at home?
Whole Wheat Cranberry Lemon Biscotti
1 C AP flour
1 C whole wheat flour
1 1/2 tsp baking powder
1 stick room temperature butter
1/2 C white sugar
1/4 C brown sugar
1/2 tsp vanilla
zest of 1 lemon
3/4 C dried cranberries
Sift together flours and baking powder.
Beat butter and sugar together. Incorporate eggs one at a time. Add vanilla and lemon zest. Slowly work flour into butter mixture, careful not to over mix. Fold in cranberries.
Shape dough into 2 12inch logs that are 2.5-3 inches wide. Place at least 4 inches apart on a baking sheet.
Bake at 350 deg F for 30 minutes, until edges are very, very lightly golden.
Cool for about 20 minutes. Use a very sharp serrated knife to slice logs on a diagonal about 3/4-1 inch thick.
Bake again at 350 deg F for 10-15 minutes. Until edges are golden.
24 cookies (slices)
Per Cookie: Calories 95, Fat 4g, Total Carb 8g, Fiber 1g, Protein 1.5g
Daily Values: Vit A 3%, Vit C 1%, Calcium 0.5%, Iron 2%
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