BROWN SUGAR AND DATE BISCOTTI
These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Almond Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Rum-Soaked Raisin Biscotti.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes about 40
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add dates and pecans and beat until combined.
- Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
- With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on two parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.
Nutrition Facts : Calories 161 g, Fat 4 g, Fiber 1 g, Protein 3 g, SaturatedFat 1 g
BROWN RICE BISCOTTI LOW FAT
Make and share this Brown Rice Biscotti Low Fat recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 50m
Yield 4 inch biscotti, 24 serving(s)
Number Of Ingredients 11
Steps:
- Combine flours, sugar, and powder mix well.
- Add all remaining ingredients, and mix just until batter holds together.
- Shape into two logs about 6 inches by four, patting down slightly square.
- Place on parchment and baking sheet.
- Bake 350 degrees for 16 minutes, until light brown and firm on top.
- Remove and cool for 15 minutes.
- Take serrated knife and cut into slices diagonally.
- Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes.
- Remove and turn cookies over.
- Place back in oven for another 10 minutes.
- Remove to wire rack when lightly browned toasted on each side.
- Store when cool airtight container.
Nutrition Facts : Calories 71.6, Fat 0.6, SaturatedFat 0.1, Sodium 77.3, Carbohydrate 15.3, Fiber 0.8, Sugar 6.7, Protein 1.7
LOW FAT FRIED BROWN RICE
Leftover rice in the fridge? Thought eating healthy meant fried rice is a thing of the past? No way! Just a few tweaks here and there and you can have nutritious and delicious fried rice.
Provided by MsTeechur
Categories Brown Rice
Time 15m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop ham, slice vegetables.
- Empty rice into large fry pan set on medium and start heating. Add ham.
- Add soy sauce. If rice is dry, add a tbs or two of water or rice wine vinegar.
- Add vegetables to rice. Mushroom will give off a little "juice" that will color the rice a little browner. This is a good thing.
- Heat through so vegetables are soft.
- "Pile" the rice mixture into the center of the fry pan.
- Break egg, separating yolk out, onto the pile of rice.
- Quickly stir into rice turning over so that egg whites are cooked through.
- Remove from heat and serve.
Nutrition Facts : Calories 216.5, Fat 2.4, SaturatedFat 0.6, Cholesterol 6.4, Sodium 525.5, Carbohydrate 37.6, Fiber 3.6, Sugar 1.6, Protein 11
" NEAR-EAST" RICE PILAF (LOW FAT)
I love those boxed rice pilaf, but the price is killer. Why buy when making this at home is so much easier and so inexpensive? This recipe will use only a little oil, and more seasonings to make this very tasty. A quick and beautiful dish that's sure to impress.
Provided by AniSarit
Categories Long Grain Rice
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a non-stick pot, heat oil.
- Add orzo and sautee until browned.
- Add the rice.
- To the 3 cups of boiled water, add the chicken soup mix, garlic powder, turmeric, black pepper, and turmeric.
- Add seasoned water mixture to the pot, cover, and simmer for 20 minutes until all water has evaporated. Don't open lid.
- Remove from heat after 20 minutes and allow to rest 10minutes.
- Fluff with fork.
Nutrition Facts : Calories 236.9, Fat 2.3, SaturatedFat 0.2, Sodium 6.7, Carbohydrate 47.6, Fiber 1.1, Sugar 0.3, Protein 5.2
HONEY BISCOTTI
Excellent served with coffee or as a snack alone, this charming twice-baked cookie is a variation on the classic crispy biscotti, but flavored with the delicate essence of honey and orange. Although the honey marries beautifully with other flavors, it is still the most profound taste, so be sure to choose a high quality honey. Any nut can be used (even the traditional pine nut), but we're partial to how wonderfully pistachios complement the honey in this combination.
Provided by Annacia
Categories Dessert
Time 1h
Yield 48 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
- Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
- Beat in sugar and honey until smooth, then add eggs one at a time.
- Add vanilla and orange flower water and mix to thoroughly combine.
- Mix dry ingredients into the wet just until mixed.
- The dough should be stiff at this point.
- Stir in the orange zest and pistachios.
- Divide dough in half.
- On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
- Bake in the preheated oven for 20-25 minutes, until golden.
- Remove from the oven and transfer logs to a cutting board.
- Reduce oven to 325°F
- While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
- If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
- Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
- [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].
Nutrition Facts : Calories 67.7, Fat 2.1, SaturatedFat 0.8, Cholesterol 10.3, Sodium 52.7, Carbohydrate 11.2, Fiber 0.5, Sugar 5.2, Protein 1.4
LOW FAT DUNKING ALMOND BISCOTTI
These little gems are always the hit wherever I bring them. They are bursting with almond flavor and are wonderful dunked in coffee. They freeze beautifully in an airtight container.
Provided by Wendy
Categories Dessert
Time 1h20m
Yield 50 slices, 12 serving(s)
Number Of Ingredients 12
Steps:
- Sift together the first 4 ingredients in small bowl.
- Beat together the next 4 ingredients.
- Add the flour mixture to the egg mixture and combine on low speed of mixer.
- Add the almonds and chocolate chips.
- Preheat oven to 325.
- Line a large baking sheet with parchment paper.
- Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
- They'll be about 12"- 14" X 2" strips.
- Bake until firm and barley showing color, about 25-30 minutes.
- Cool on rack 10 minutes.
- Lower oven temperature to 300.
- Take the strips and slice them cross-wise into about 1/2" slices.
- Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
- Cool and store in an air tight container.
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