Classic Biscotti (Reduced Fat)

Biscotti are a classic Italian cookie. 'Bis' means twice-baked, which these cookies are. They spend the first half of their baking time as a log, then the second half as individual slices. With the second baking, they become hard and crunchy - perfect for dipping into a cup of hot coffee or even into a glass of milk. The flavors of the citrus zests used in this recipe seem to come out more when dunked into coffee. Do not become alarmed when handling the dough; it is quite sticky - this is normal. Just be patient when forming the logs and you will be rewarded with a delicious coffee or tea time treat.

Classic Biscotti (Reduced Fat)

3 1/3 cups flour

2½ tsp. baking powder

½ tsp. kosher salt

1¼ cups sugar

2 large eggs

2 large egg whites

1 tsp. grated lemon zest

½ tsp. grated orange zest

¼ cup canola oil

1 tsp. pure almond extract

1 tsp. vanilla extract

Whisk the dry ingredients together thoroughly.  In another bowl, beat the oil, sugar, eggs and egg whites, zests and flavorings until well blended.  Gradually stir in the flour mixture until well blended and smooth.  Shape the dough into 2 smooth, evenly shaped 11 x 1 ½” logs, either by wrapping each log in plastic and rolling it back and forth until smooth, or by shaping it with lightly floured hands.  

Arrange the logs as far apart from one another as possible on the sheet and press to flatten slightly.  Bake for 25 to 30 minutes at 350 degrees.  Remove the sheet to a rack.  When the logs are just cool enough to handle, transfer to a cutting board and cut crosswise, on a slight diagonal, into 3/8” thick slices.  

Lay the slices flat on the sheet.  Return to the oven and bake for 10 minutes.  Turn the slices over and bake until lightly browned, an additional 5 to 10 minutes more.  Transfer to racks to cool.