HONEY ORANGE BISCOTTI

2 cups flour
1/3 cup sugar
2 tsp baking powder
1 tsp dried grated orange rind
1/3 cup chopped pecans or currants (optional)
1/4 cup plus 2 tbsp fat-free egg substitute
2 tbsp honey
2 tbsp frozen orange juice concentrate, thawed

Preheat oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.

In a large bowl, combine the flour, sugar, baking powder and orange rind and stir to mix well. Add the pecans or currants if desired and stir to mix. Add the remaining ingredients and stir just until the dough holds together.

Turn the dough onto a lightly floured surface and shape into two (8 x2-inch) logs. (If the dough is too sticky to handle, knead in a little more flour.) Flatten out the logs a little bit or else the crust will split and crack. Place the logs on the prepared sheet.

Bake at 350 degrees F for about 23 minutes, or until lightly browned. Transfer the logs to a wire rack and allow to cool for 10 minutes.

Reduce oven temperature to 300 degrees F.

Place the logs on a cutting board and use a serrated knife to slice the logs diagonally into 1/2 inch thick slices.

Place the slices on a baking sheet and bake at 300 degrees F for 20 minutes or until lightly browned, turning after 10 minutes. Transfer the biscotti to wire racks and cool completely.

Serve immediately or store in an airtight container.

Makes 24
Source: Fat-Free Holiday Recipes by Sandra Woodruff, RD