These orange-and-star-anise-laced biscotti will fill your kitchen with amazing aromas as they bake and are perfect for dipping in a cup of coffee or in a glass of Italian Vin Santo. Make a double batch to give as gifts during the holidays. Don’t be afraid of the seven-step instructions — making biscotti is actually easy. Once you make them, you will understand the bake-slice-bake process.
The biscotti will keep for four weeks at room temperature in an airtight container and can be frozen for up to three months.
Protein: 2 g; Carbohydrates: 14 g; Fat: 2 g; Fiber: 1 g; Sodium: 44 mg; Carb Choices: 1; Diabetic Exchange: 1 Starch
Walk: 20 minutes; Jog: 10 minutes
Walk: 17 minutes; Jog: 8 minutes
You can cut back on the walnuts and cranberries as much as you wish: 1 cup (100 g) walnuts is 765 calories and 76 grams of fat, and ½ cup (70 g) dried cranberries is 187 calories.
Makes about 40 3½-inch (9 cm) cookies
1 cup (100 g) walnut halves
2½ cups (325 g) unbleached all-purpose flour
1 1/3 cups (300 g) sugar
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons ground star anise, or to taste
1.5 tablespoons grated orange zest
3 large eggs, lightly beaten
1 tablespoon vanilla extract
1/2 cup (70 g) dried cranberries
Center a rack in the oven and preheat the oven to 300 degrees Fahrenheit (150°C). Spread the walnuts on a baking sheet and toast in the oven for 8 minutes, or until they emit a nutty aroma. (This is just a light toast, as they will be baked in the biscotti.) Remove from the oven and cool.
In a large bowl, combine the flour, sugar, salt, baking powder, star anise and orange zest, and whisk until combined.
Add the eggs and vanilla extract and mix well with a wooden spoon; the batter will be stiff. Add the cranberries and reserved walnuts and mix again; make sure that all the ingredients are well blended and no flour is left in the bottom of the bowl. The dough will be sticky, but if it is so sticky that it is too difficult to work with, add 1 tablespoon of flour at a time. Just remember, though, the more flour you add, the harder your finished cookies will be.
Recipe from "The Calories In, Calories Out Cookbook: 200 Everyday Recipes That Take the Guesswork Out of Counting Calories — Plus , the Exercise It Takes to Burn Them Off," copyright © Catherine Jones and Elaine Trujillo, 2014. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold.