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1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Preheat the oven to 350 degrees. Prepare a baking sheet with cooking spray
or a very light coating of oil. In a large mixing bow, sift together flour,
cornmeal, baking powder, and salt. Lightly beat the eggs and add them to
the flour mixture. Stir in the maple syrup, vanilla, and walnuts, mixing
just until the dough is smooth. Using a rubber spatula and floured hands,
scoop half of the dough out of the bowl and onto one side of the baking
sheet. Shape the dough into a 15" long log. Make a second log on the other
side of the baking tray with the remaining dough. Space the logs at least
6" apart. Bake for 25-30 minutes, until the top of each biscotti log is
firm. Remove them with a long spatula to a wire rack and cool for 10-15
minutes. Cut each log on a severe diagonal into about 20 1/2" thick slices
and place them, cut side down, on the baking sheet. Reduce the oven
temperature to 350 degrees and bake for 15 minutes. Hot from the oven, the
biscotti might be slightly soft in the center, but they will harden as they
cool. Allow them to cool completely. Stored in a tin or other tightly
closed container, they will keep for at least a couple of weeks.
Per .62 oz. serving: 51 calories, 1.2 g protein, .5 g fat, 10.7 g
carbohydrates, .1 g saturated fatty acids, .1 g polyunsaturated fatty
acids, .2 g monounsaturated fatty acids, 15 mg cholesterol, 32 mg sodium,
.2 g total dietary fiber
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