Recipe: Hazelnut Biscotti
(Genaro Molina, Los Angeles Times)
Active Work Time: 30 minutes * Total Preparation Time: 1 hour 20 minutes
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
* Beat butter until creamy. Beat in sugar then egg whites, egg substitute, vanilla and hazelnut extracts. Stir in cherries, nuts and zest.
* Combine flour, baking powder and salt. Stir into batter until blended.
* Divide 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.
* Heat 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.
32 biscotti. Each biscotti: 174 calories; 94 mg sodium; 2 mg cholesterol; 4 grams fat; 33 grams carbohydrates; 2 grams protein; 0.48 gram fiber.