Summer Biscotti
Summer Biscotti requires about 45 minutes from start to finish. This recipe makes 18 servings with 97 calories, 2g of protein, and 5g of fat each. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up egg white, butter, egg, and This recipe is typical of Mediterranean cuisine. It works well as a very budget friendly dessert.
Instructions
Place first 4 ingredients in a large bowl; beat with a mixer at high speed 2 minutes until well blended.
Add egg and egg white, one at a time, beating well after each addition.
Weigh or lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour, baking powder, and salt in a small bowl, stirring well with a whisk.
Add flour mixture to sugar mixture, stirring until blended. Stir in 1/4 cup chips and pecans (dough will be sticky). Cover and chill 30 minutes.
Turn dough out onto a heavily floured surface. With floured hands, shape dough into a 9 x 4inch log; pat to 1/2-inch thickness.
Place log on a baking sheet coated with cooking spray.
Bake at 325 for 30 minutes.
Remove log from pan; cool 10 minutes on a wire rack.
Cut log crosswise into 18 (1/2-inch-thick) slices.
Place, cut sides down, on baking sheet.
Bake at 325 for 15 minutes or until lightly browned. Cool completely on wire rack.
Place remaining 1/4 cup white chocolate chips in a glass measure; microwave at HIGH 30 seconds or just until melted.
Add fat-free half-and-half; stir until smooth.