Servings: 37 biscotti
Calories: 52.2kcal
Equipment
- Chef knife
- Cutting board
- hand grater
- stand mixer or hand mixer with dough hooks
- baking tray
- measuring cups and spoons
- spatula
- parchment paper
- serrated edge knife
Ingredients
- 1 large orange
- ⅓ c chopped walnuts
- 2¾ c all purpose flour
- ¼ c cocoa powder
- 1¼ tsp baking powder
- ½ tsp salt
- 1¼ c sugar or equivalent sweetener (see note at end)
- 5 egg whites or 3 whole eggs
- 1 tbsp brewed coffee
- 2 tbsp canola oil
- 1 tsp vanilla extract
- 1 tsp orange extract
- 3 tbsp water
Instructions
- Preheat the oven to 350℉
- Use a hand grater to zest the orange. Set the orange zest aside
- Chop the walnuts (⅓ c) and set aside.
- Measure out the flour, cocoa powder, baking powder and salt into a bowl. Use a fork or spoon and mix them together. Set aside until needed.
- Place the egg whites, orange zest, sweetener, canola oil, vanilla extract, orange extract , brewed coffee and water into the bowl of a stand mixer. Beat them together until well mixed.
- Add a portion of the flour mixture to the mixed wet ingredients and mix together. Continue to add portions of the flour mixture to the wet ingredients, mixing after each addition, until all the flour mixture has been incorporated into the wet ingredients. You will have a sticky dough.
- Add the chopped nuts to the dough and mix briefly to incorporate the walnuts into the dough.
- Divide the dough into two portions. Flour your hands and form each portion of dough into a log by rolling it between your hands or on a granite counter top or silicon mat.
- Place the two logs on a parchment lines baking tray with sufficient space between the two logs. Use the palms of your hands and fingers to flatten each log until it is ½ inch thick.
- Place the baking sheet into the preheated oven and bake at 350℉. Check the cookie sheaths at 15 min. If they are not done return to the oven for another 2 min. and check again. Cook an additional 2 min if necessary. I baked the dough for a total of 19 min. Because the dough is brown you can't use color as a guide. The dough will crack slightly and look dry when it is done.
- Remove the baking tray from the oven when done and let it rest for 5 min. Then transfer the baked sheaths to a cutting board. Use a serrated edge knife and cut the sheaths into ½" slices.
- Lay the biscotti slices onto the parchment lined baking tray. Return the tray to the oven and bake for 8 min. Then flip the biscotti over and bake the other side for 8 min.
- Remove the biscotti from the oven and let them cool completely on the baking tray. You can transfer them to a cooling rack if you prefer.
- When the biscotti are completely cooled, transfer them to an air tight container to store at room temperature. They also keep well in a storage bag with all the air squeezed out.
- They will keep for several weeks. I have never frozen them. Serve at your leisure.
Notes
I used ⅓ c plus 3 tbsp of Truvia spoonable stevia and erythritol to equal 1¼ c sugar.
I did not twice bake the ends of the baked dough sheets. The two ends from each sheet were equivalent to one biscotti and I did include them in the total cookie count to figure points.
The total recipe is 55 pt so you can figure pt per biscotti if you get less than 37 cookies.
Nutrition
Serving: 1biscotti | Calories: 52.2kcal | Carbohydrates: 7.7g | Protein: 1.7g | Fat: 1.6g | Saturated Fat: 0.1g | Sodium: 53mg | Fiber: 0.5g | Sugar: 0.1g
Tried this recipe?Let us know how it was!
