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Measurements

Spumoni Biscotti

Hazelnut, pistachio, and almond cookies ... three flavors in one! Assemble the loaves on sprayed foil, wrap, and freeze for spontaneous picnic treats.

Zest of 1 orange
1-1/2 cups brown sugar
3 cups unbleached white flour
1/2 teaspoon salt
4 teaspoons baking powder
3 large eggs
1/3 cup orange juice
1 teaspoon vanilla
1 egg white
1/2 cup hazelnuts, roughly chopped
1/4 cup cocoa powder
1/2 cup whole almonds
1/2 teaspoon almond extract
1/2 cup pistachios, coarsely chopped
A few drops green food coloring (optional)
Cooking spray

  1. Preheat oven to 350 degrees and lightly spray 2 cookie sheets. In a medium mixing bowl, combine zest, sugar, flour, salt, and baking powder. Make a well in the center and add whole eggs, orange juice, and vanilla. Mix together to form a stiff dough. Divide dough evenly into 3 separate bowls.
  2. To the first bowl, mix in egg white, hazelnuts, and cocoa. To the second, mix in almonds and almond extract. To the third, mix in pistachios and food coloring, if desired.
  3. On prepared sheets, using random dollops of each dough, form three 12 x 2-inch loaves, leaving room between loaves for dough to spread during baking. Using a knife or spatula, gently spread and smooth the dough into uniform flattened marbleized loaves. Bake for 20 minutes, remove from oven and cool on wire racks.
  4. When cool enough to handle, cut loaves into 1/2-inch slices and return to baking sheets. Bake an additional 10 to 15 minutes, or until desired crispness.

Makes 72 cookies
PER COOKIE: 55 CAL (32% from fat), 2g PROT, 2g FAT, 8g CARB, 50mg SOD, 9mg CHOL, 0.5g FIBER
Source: Veggie Life Magazine


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