What to do about Scott.... Scott wanted veggies and low fat dip but anyone that knows Scott would know he really, really didn't want that. Scott is usually first in line for what ever I make so the thought of cutting up a few wet carrots and celery and mixing up an opaque bowl of low-fat dip just didn't sit well with me. Don't get me wrong, I respect Scott's wishes to eat low cal and low fat, but veggies? Blah! After all it's his birthday! So over the weekend I came across a Lemon Biscotti recipe in the 2007 March/April issue of Weight Watchers magazine and thought Scott would like it. Okay, so it's not completely without guilt, but it's 50 calories per serving, 1 gram of fat, and 1 grams of fiber. I'm still going to bring Scott a few baby carrots and dip, but at least he'll have these for dessert!
Lemon Biscotti
Yield: 30 cookies
1 1/2 cup all purpose flour
1/3 cup fine ground cornmeal
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup granular sugar
2 egg whites
3 tablespoons water
2 tablespoons olive oil
4 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 cup sifted powdered sugar
2 teaspoons lemon juice
yellow sugar for decorating (optional)
Preheat oven 375F. Spray cooking sheet with nonstick spray or use a Silpat mat.
Combine flour, cornmeal, baking powder and salt in a bowl. With an electric mixer on high speed beat the granulated sugar, egg, water, oil, lemon zest and lemon extract until blended. Lower the mixer to low speed and add the flour mixture, beating just until combined.
Form the dough into two 12 inch long logs and place 3 inches apart on the baking sheet. Bake until golden, 20 minutess. Cool the logs on the sheet 10 minutes, transfer to a cutting board. Cut each log diagonally into 1/2 inch slices. Arrange slices in a single layer on the baking sheet and bake again until lightly browned, about 15 to 18 minutess. Cool on rack.
For the icing, whisk powdered sugar and lemon juice until smooth. Drizzle over each biscotti, then sprinkle with yellow sugar (optional). Let set for 2 hours.
Yield: 30 cookies
1 1/2 cup all purpose flour
1/3 cup fine ground cornmeal
2 teaspoons baking powder
1/4 teaspoons salt
1/2 cup granular sugar
2 egg whites
3 tablespoons water
2 tablespoons olive oil
4 teaspoon lemon zest
1/2 teaspoon lemon extract
1/2 cup sifted powdered sugar
2 teaspoons lemon juice
yellow sugar for decorating (optional)
Preheat oven 375F. Spray cooking sheet with nonstick spray or use a Silpat mat.
Combine flour, cornmeal, baking powder and salt in a bowl. With an electric mixer on high speed beat the granulated sugar, egg, water, oil, lemon zest and lemon extract until blended. Lower the mixer to low speed and add the flour mixture, beating just until combined.
Form the dough into two 12 inch long logs and place 3 inches apart on the baking sheet. Bake until golden, 20 minutess. Cool the logs on the sheet 10 minutes, transfer to a cutting board. Cut each log diagonally into 1/2 inch slices. Arrange slices in a single layer on the baking sheet and bake again until lightly browned, about 15 to 18 minutess. Cool on rack.
For the icing, whisk powdered sugar and lemon juice until smooth. Drizzle over each biscotti, then sprinkle with yellow sugar (optional). Let set for 2 hours.
Mmm! I'm dipping one into my tea right now. These have a wonderful texture!
ReplyDeleteYour picture is fabulous! Completely captures the yumminess.
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