Skinny Daily Post


Let’s not discuss the 10 pounds of chocolate I’ve been creating. The kitchen is a wreck, with the usual piles of smeared paper towels, and various small containers lined with chocolate. And truthfully, I’m tired of dealing with it all.

So, let’s talk about the wonders of sweetener-sugar blends. This is the first time I’ve tried them, and I’m impressed. Yes, they taste a little different, but with enough strong flavors, it’s all working.

Biscotti. As a nice Italian-American girl, I’ve eaten more than my share of these treats. And now, as an old lady, I’ve developed some really good recipes. And there are ways to cut down calories, fat, and carbs without compromising flavor. Ready? here we go!

Basic recipe [and you don’t even need a mixer!]:

2-1/4 c flour
3/4 cup sugar or equivalent in sweetener-sugar blend
1-1/2 tsp baking powder
pinch of salt
3 eggs
vanilla or some other flavoring, like lemon or orange oil, hazelnut oil, etc.

about 1 c roasted nuts or some chocolate chips or dried fruit. or not.

oven at 350

mix dry ingredients in a bowl, and then make a well. add the eggs and vanilla/lemon/orange oil, and beat them with a spoon, incorporating the flour as you move along. add in the nuts/chips/fruit. you might have to knead it with your hands as this gets a bit stiff.

grease a cookie sheet

divide the dough into at least 2 logs. 3 is better. the longer and thinner, the fast the baking and the smaller the biscotti [which is fine].

moisten your hands to form the log if you need to.

bake at 350 for about 20 minutes, or until the center of the log is firm to the touch. remove from oven and cool for about 15 minutes. then, take a good serrated knife and cut the logs on the diagonal. I like them less than 1/2 inch thick.

place the slices cut side down on cookie sheet and bake for about another 10-15 minutes, until the cookies are dry and a little brown. Turn them once during the cooking.

and then you’re done, unless you want to dip them in chocolate, or drizzle them.

Some of my favorite ‘add-ins’:

toasted hazelnuts or almonds
chopped pistachios and dried cherries with lemon oil
cinnamon and almonds
lemon oil and almonds

my next experiments will involve whole wheat flour, but that can wait awhile – like for another year!

what’s your favorite calorie/fat/carb-reducing strategy for treats like this? inquiring minds want to know!!

One thought on “Holiday baking

  1. Allyson says:

    I substitute 2% evaporated milk for the heavy cream in pumpkin pie – you would never know the difference. Old Lady my butt! Hope you are well glad to see you back.

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