Lemon Biscotti

Yield: 40 servings; 1 point per serving

1-1/2 cups flour (all purpose)

1/3 cup cornmeal

2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup granulated sugar

1 large egg

3 Tablespoons water

2 Tablespoons canola oil

4 teaspoons lemon zest

1/2 teaspoon lemon extract

1/2 cup confectioner's sugar

2 teaspoons lemon juice

Yellow sugar (optional)

Preheat oven to 375 degrees. Spray a baking sheet with Pam.

Combine flour, cornmeal, baking powder, and salt in a large bowl. With an electric mixer on HIGH, beat the granulated sugar, egg, water, oil, lemon zest, and lemon extract until blended. On low speed, add the flour mixture and mix until just combined.

Place the dough in 2 (12 inch logs) 3" apart on the cookie sheet. Bake until golden, 20 minutes. Cool the logs on the sheet 10 minutes. Transfer to cutting board. Cut crosswise into 1/2" slices.

Arrange slices in a single layer on the sheet and bake until lightly browned, 15-18 minutes. Cool on a rack.

Combine confectioner's sugar and lemon juice and drizzle over top. Sprinkle at once with lemon sugar if using. Let stand until icing hardens about 2 hours. 1 point per biscotti without yellow sugar.

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Weight Watchers Almond Biscotti

Points per serving: 1

2 cups all-purpose flour -- plus 2 tablespoons

1 teaspoon baking powder

1/4 teaspoon salt

1/8 teaspoon baking soda

1 cup granulated sugar

2 whole eggs -- at room temperature

2 egg whites -- at room temperature

1 tablespoon almond extract -- plus 1 teaspoon

1/4 cup toasted almonds -- chopped

Preheat oven to 325 degrees. Line a baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute.

Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, and beat just to combine. Divide dough into 2 pieces, smoothing each into a 12 x 2 " strip on the baking sheet. Bake until firm and light gold,15-20 minutes.

Remove from oven and let cool 2 minutes on baking sheet. Leave oven on.

Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends. Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.

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No Fat Chocolate Nut Biscotti

Yield: 4.5 dozen biscotti; 1 point each

2 cups all-purpose flour

3/4 cup granulated sugar

1/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cup semisweet chocolate chips -- mini

2 large eggs

2 large egg whites

2 teaspoons grated orange peel

1 teaspoon vanilla extract

1 teaspoon instant coffee powder

1/2 cup hazelnuts -- toasted and skinned

GLAZE:

1 large egg white -- Beaten with

1 teaspoon water

Preheat oven to 350º. Lightly coat large baking sheet with cooking spray. In large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt, until blended. Stir in chocolate chips. In a medium bowl, whisk together whole eggs, egg whites, zest, extract, and coffee powder, until powder dissolves. Add to flour mixture along with nuts.

With wooden spoon, work wet ingredients into dry ingredients until combined (dough will be sticky). Divide dough in half. With lightly floured hands and on lightly floured surface, roll one half of dough into 14 inch long rope, then transfer to prepared baking sheet. Flatten rope to 2 1/2 inch width. Roll remaining dough into another 14 inch rope, place 3 to 4 inches away from first rope, and then flatten. Brush ropes with glaze. Bake in 350º oven until firm to the touch, 15 to 20 minutes. Remove from oven and let cool 2 minutes on baking sheet.

Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.

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Spiced Biscotti

2 cups all-purpose flour--plus 2 tablespoons

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/2 teaspoon cloves

1/4 teaspoon baking soda

1 teaspoon baking powder

1 cup sugar

1/4 teaspoon salt

2 large whole eggs & 1 yolk

1 egg white

1 teaspoon vanilla

1/2 cup chocolate chips

Preheat oven to 325 oF. Line a baking sheets with parchment paper, or spray with nonstick cooking spray.

Divide dough into 2 pieces, smoothing each into a 12 x 3 noodle on the baking sheet. Beat the egg white until frothy and brush on the noodles. Bake until firm and light gold,15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet. Leave oven on.

Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends. Place slices, cut sides down, back on baking sheet (they can touch). Bake for 5 minutes, and then turn them over and do the other side for 5 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.

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