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Black Pepper BiscottiRecipe : Black Pepper Biscotti
Procedure :
Cross tmpj72b 2 c All-purpose white flour 2 ts Coarsely ground black pepper 1 ts Baking powder 1/2 ts Baking soda 1/2 ts Salt 1 1/2 tb Butter; softened 1/4 c Sugar 2 Large eggs 2 Large egg whites 1 c Finely chopped dried figs Preheat oven to 350 degrees. Combine flour, pepper, baking powder, baking soda and salt. Whisk together butter and sugar. Beat in eggs and egg whites, one at a time, mixing well to distribute the butter. Add the dry ingredients and mix until almost smooth. Stin in figs. Working on a floured surface, shape the dough into 2 logs, each about 14 inches long and 1-1/2 inches thick. Place the logs on a prepared baking sheet and press the tops to flatten to 1/2 inch high. Bake for 18 to 23 minutes,or until firm to the touch. Transfer the logs to a rack to cool. Reduce the oven temperature to 300 degrees. Cut the logs diagonally into 1/2-inch thick slices. Stand the slices upright on the baking sheet and bake for 30 minutes. Let cool before storing. Makes about 4 dozen biscotti. 40 calories per biscotto , 1 gram fat, 47 mg sodium, 9 mg cholesterol. These will stay fresh for a month or more when stored in an airtight container. Source: Eating Well Magazine Formatted by: CLM, HCPM52C (wrv) ----- |
