We have been in Florida for two weeks now, and it has been really wonderful to get away and have a change of scene. We recently purchased two leisure bikes, also called beach cruisers. After my husband returns from his morning bike group ride with his friends, we take a leisurely ride around our neighborhood or cycle to the beach.
Our condo was furnished when we bought it. Still, of course, I had to add a few touches to make it ours, and most importantly, I outfitted the kitchen to cook and bake properly. I even managed to bake two loaves of bread over the past two weeks, along with muffins, these cookies, and a lemon loaf.
I always have some crunchy, not too sweet type of cookie in the biscotti jar that sits on our countertop to have something available to snack on. My husband prefers a nutty biscotti, a crisp twice-baked type, so those are the types of cookies I seem to bake most often.
For these cookies, I decided to create a little healthier version by adding some whole grain flour without any added fat. This makes an even crisper type of biscotti ideal for dipping into my mid-morning cappuccino. This biscotti is not too sweet. The addition of a small amount of cornmeal and the almonds adds an additional crunch that is very satisfying. Ground ginger, orange zest, and juice add just enough spice to keep the cookies interesting and add extra flavor.
- 1 Cup All-purpose Flour
- 3/4 Cup White Wheat Flour
- 1/2 Cup Cornmeal
- 1 Cup Sugar
- 2 Teaspoons Ground Ginger
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 2 Large Whole Eggs
- 1 Large Egg White
- 3 Teaspoons Orange Juice
- 3 Teaspoons Grated Orange Zest
- 1 1/2 Cups Whole Blanched Almonds
- Preheat oven to 325 degrees F.
- Line a large baking sheet with a silicone mat or lightly grease with butter.
- Mix together the flours, sugar, cornmeal, ginger, baking powder & soda and salt in a large bowl.
- Whisk together the eggs, egg whites, orange juice, and orange zest in a separate bowl.
- Stir the wet ingredients into the flour mixture and stir just until combined.
- Stir in the almonds, and with damp hands, shape the dough into a large log and place on baking sheet.
- Bake for about 25 to 30 minutes or until golden brown and the top is firm to the touch.
- Remove from the oven and cool for 10 minutes.
- Use a serrated knife and cut the log into 1/2 inch slices and arrange side by side lying flat on the baking sheet.
- Return to the oven and bake 10 minutes.
- Carefully turn the biscotti over and cook an additional 10 minutes until light golden brown.
- Do not over bake as cookies will crisp as they cool.
- Store biscotti in an airtight container once cooled.
Nutrition Information:Yield: 36 Serving Size: 2
Amount Per Serving: Calories: 91Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 96mgCarbohydrates: 13gFiber: 1gSugar: 6gProtein: 3g