Recipe(tried): Lemon Almond Biscotti

LEMON ALMOND BISCOTTI
One of my favorites and very low in fat!

Yield: About 7 dozen

3/4 to 1 cup granulated sugar
4-1/2 cups all-purpose flour
Grated nutmeg, to taste
1/2 teaspoon salt
1 teaspoon baking soda
4 large eggs or egg substitute
1 teaspoon vanilla extract
1/4 cup fresh lemon juice, or more
1-1/2 cups almonds, toasted and chopped
Grated zest of 3 lemons

1. Preheat the oven to 375 degrees.

2. Combine the sugar, 4 cups of the flour, the nutmeg, salt, and baking soda in a food processor fitted with the metal blade, or in a mixer.

3. Process in the eggs, vanilla, and lemon juice until the mixture forms a dough. Add water if the mixture is too dry and crumbly.

4. Add the almonds and zest. Process with several quick on-and-off motions so as not to destroy their texture.

5. Dust the work area with the remaining flour and lightly flour your hands. Divide the dough into thirds or fourths and form log shapes.

6. Place the logs on an oiled cookie sheet and bake until a tester inserted in the middle comes out clean, about 35-45 minutes.

7. Remove from the oven and let cool slightly. Cut the logs into 1/2-inch slices. You can cut each slice in half lengthwise for long narrow slices.

8. Return the slices to the cookie sheet, reduce the temperature to 300 degrees and bake until crisp, about 15-25 minutes more. Turn the oven off and leave the cookies in the oven with the door ajar for another 15 minutes.
ORANGE ALMOND BISCOTTI

One of my favorites!
Yield: About 7 dozen

4-1/2 cups all-purpose flour
3/4 to 1 cup granulated sugar
1/2 to 1 teaspoon nutmeg
1/2 teaspoon salt
1 teaspoon baking soda
4 extra-large eggs or egg substitute
1 teaspoon vanilla extract
1/4 to 1/2 cup orange-flavored liqueur
1-1/2 cup almonds, toasted
Grated zest of two oranges

1. Preheat oven to 375 degrees.

2. Combine 4 cups of the flour with the sugar, nutmeg, salt, and baking soda in a food processor fitted with the metal blade.

3. Process in the eggs, vanilla, and liqueur until a soft dough is formed. Add some water or more liqueur if the dough is too crumbly to hold together.

4. Add almonds and orange zest. Process with several on-and-off motions so as not to destroy the texture.

5. Dust the work surface with the remaining flour and lightly flour your hands. Divide the dough into thirds or fourths and form each into log shapes.

6. Place the logs on an oiled cookie sheet and bake until a tester inserted in the middle comes out clean, about 35-45 minutes.

7. Remove logs from the oven and cool slightly. Cut the logs into 1/2-inch slices. You can cut each slice in half lengthwise for long narrow slices.

8. Return the slices to the cookie sheet, reduce the temperature to 300 degrees and bake until crisp, about 15-25 minutes more. Turn the oven off and leave the cookies in the oven with the door ajar for another 15 minutes.
CHOCOLATE CHIP OATMEAL BISCOTTI

Great textures and flavors, yet low in fat. This sounds almost impossible!
Yield: About 70

1/2 cup brown sugar, packed well
3/4 cup granulated sugar
2 cups quick-cooking oatmeal
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
Ground nutmeg, to taste
4 large eggs or egg substitute
2 teaspoons vanilla extract
8 ounces semisweet chocolate chips
Grated zest of 2 oranges (optional)
1 cup walnuts, toasted

1. Preheat the oven to 375 degrees.

2. Combine the first 8 ingredients in a food processor fitted with the metal blade.

3. Process in the eggs and vanilla, then add the remaining ingredients and process in just until combined, so as not to destroy the texture (or place on a floured work surface and knead in the ingredients by hand).

4. Remove the dough from the food processor and dust with flour. Divide the dough into 4 equal pieces and form into long, narrow logs.

5. Place the logs on an ungreased cookie sheet and bake for 35-45 minutes until a tester inserted into the middle comes out clean.

6. Remove from the oven, cool slightly, and cut into thin slices. Reduce the oven temperature to 300 degrees.

7. Return the slices to the oven for about 15-20 minutes.
RED WINE & FENNEL BISCOTTI

A version of the classic Italian cookie, designed to be dunked in coffee or red wine. It is baked twice to achieve a crisp texture. Great for breakfast or dessert!
Yield: About 70 biscotti

4 cups all-purpose flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
5-1/2 tablespoons fennel seeds
2 jumbo eggs or egg substitute
1/2 cup full-bodied red wine, such as merlot or cabernet sauvignon
1/2 cup olive oil
Grated zest of 2 oranges
Freshly grated nutmeg, to taste

1. Preheat the oven to 350 degrees and oil a cookie sheet.

2. Combine the flour with the sugar, baking powder, salt, and fennel seeds in a food processor fitted with the metal blade or in a bowl.

3. While the machine is running, add the wine, olive oil, zest, and nutmeg through the feed tube, or add to the bowl and combine with an electric mixer.

4. Process until a soft dough forms.

5. Dust the work surface with flour, and lightly flour your hands. Divide the dough in thirds or fourths and form into 3 or 4 logs.

6. Place the logs on the cookie sheet and bake until a tester inserted in the middle of a log comes out clean, about 35-45 minutes.

7. Remove the logs from the oven, let cool slightly, and cut into slices about 1/4 inch thick at an angle. Each slice can be cut in half lengthwise to make long, narrow cookies.

8. Return the cookie sheet to the oven, reduce the temperature to 300 degrees, and bake for 15-20 minutes more, until golden and crisp. Turn the oven off and leave the cookies in the oven with the door open for another 15 minutes.