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Receta Ginger Orange Biscotti

Name: Ginger Orange Biscotti
Ingredients: 1 1/2 c. all-purpose flour; 1 c. sugar; 1/2 c. cornmeal; 2 tsp grnd ginger; 1 tsp baking pwdr; 1/2 tsp baking soda; 1/4 tsp salt; 2 lrg Large eggs; 2 lrg egg whites; 2 tsp freshly grated orange zest; 1 Tbsp. fresh orange juice

de Global Cookbook

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Ingredientes

1 1/2 c. all-purpose flour
1 c. sugar
1/2 c. cornmeal
2 tsp grnd ginger
1 tsp baking pwdr
1/2 tsp baking soda
1/4 tsp salt
2 lrg Large eggs
2 lrg egg whites
2 tsp freshly grated orange zest
1 Tbsp. fresh orange juice

Direcciones

Makes: about 54 biscotti
Preheat oven to 325 F. Lightly oil a baking sheet or possibly coat it with nonstick spray.
In a bowl, whisk flour, sugar, cornmeal, ginger, baking pwdr, baking soda and salt.
In a large bowl, whisk Large eggs, egg whites, orange zest and orange juice till blended. Add in dry ingredients and stir till just combined.
Divide dough in half and place on prepared baking sheet. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Bake for 20 to 25 min, or possibly till hard. Transfer to a wire rack and let cold.
Reduce oven to 300 .
Cut logs diagonally into 1/2-inch slices. Arrange, cut-side down, in a single layer on 2 ungreased baking sheets. Bake for 15 to 20 min, or possibly till golden and crisp. (Rotate baking sheets if necessary to ensure even browning.) Transfer biscotti to a wire rack to cold. Store in an airtight container.
For 54 cookies: 35 calories, 1 gm. protein, 0 gms. fat, 8 gms.
NOTES : These biscotti were very quick and easy to prepare. Since the calorie count was so low, I sliced these biscotti at a deep angle that resulted in a respectable-sized cookie (27 cookies instead of 54).