What is a biscotti you ask?
It’s a small, crisp, rectangular twice-baked cookie made originally in Italy.
I don’t know about you, but I LOVE biscotti. Especially my homemade biscotti. A friend of mine was asking if I could share some healthier recipes for baked goods. I’m not much of a sweet eater and don’t bake too often. But, I do like a good cooking challenge. So, I thought I’d experiment with biscotti.
My sister’s recipe.
I took the original recipe my sister gave me that we love, and adjusted it. The original recipe uses real eggs, white flour and sugar (which we don’t use in this house :). They came out pretty good. Overall, it’s a heartier consistency and you can definitely taste the oat. I think next time I’ll use a portion of almond flour. I think that would make for a lighter consistency. I made my own oat flour simply by taking good, old fashioned, rolled oats, throwing them in the food processor and grinding them up into a fine, powder. I found taking one, solid pack cup of oats, it pretty much equaled out one cup of the ground up oats. This option is great because it’s gluten free too. So, I think I’ll experiment with this recipe some more. If I did my calculations right, one biscotti is about 95 calories, has 2.6 grams of protein, 9.6 grams of carbohydrates and 5.5 grams of fat. You could use unsweetened applesauce in place of the oil, but I’ve tried that with the original recipe they didn’t come out too good. Please give it a try and post below what you think. I’d love to hear back from you. (P.S. I cut this recipe in half of the original because I wanted to see if I like it. I will definitely do a full batch next time.)
Here’s my healthier version of the recipe.
2 cups oat flour,
1/4 cup canola oil
1/2 cup egg beaters (a little extra for egg wash)
1 tablespoon stevia
1 tsp. anise seed (omit if you aren’t using anise flavor)
1 tsp. pure, anise oil (you can use any flavoring you want. If it’s pure use 1 tsp. if it’s imitation, use 2 tsp.)
1 tsp. baking powder
Mix oil, eggs, stevia, anise, anise seeds together. Slowly add flour, sugar and baking powder. Mix thoroughly until well blended. The batter will be very thick like a cookie dough, but a little sticky. Scoop out onto a baking sheet. Mold into a log about 3/4″ thick by 2″ wide. Lightly spread a little egg beaters on top about 1 tbs.
Bake 300 for 20 minutes. Once baked for the first 20 minutes, take it out of the oven. Cut into 3/4″ thick pieces. Arrange on cookie sheet so that they are spaced out. Bake for an additional 10 minutes. You’re done.