A little bit of spice adds tremendous flavor to these deliciously crispy bisctotti. I prefer to use mini chocolate chips in my bisctotti. This recipe was adapted from Cooking Light.
- Cook Time
- Prep Time
- Makes 4 dozen cookies ServingsServings
- 1 cup sugar
- 2/3 cup canola oil
- 8 ounce egg substitute or 1 cup or 4 eggs
- 1 tablespoon grated orange rind
- 1 teaspoon vanilla extract
- 2 1/2 cup all purpose flour
- 2 cup whole wheat flour
- 1/2 cup finely ground toasted almonds
- 1 1/2 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground coriander
- 1/4 teaspoon nutmeg
- 1 cup mini chocolate chips
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7 ingredients (flour though nutmeg); gradually add to sugar mixture, beating until well-blended. Mix in chocolate chips.
3. Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch-long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
4. Bake at 350° for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack.
5. Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350° for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack.
7. Note: Make biscotti up to three weeks ahead and freeze.