Courtesy of CanolaInfo
12Servings•n/aPrep Time•27 Min.Cook Time•20 Min.Chill Time•

原料:
- 1/3 c. canola oil (75 mL)
- 2/3 c. granulated sugar (150 mL)
- 1 tsp. baking powder (5 mL)
- 1/2 tsp. baking soda (2 mL)
- 2 large eggs
- 2 Tbsp. lemon or orange zest (30 mL)
- 2 1/2 c. white whole-wheat flour, spooned into measuring cups and leveled (625 mL)
- 1/2 c. dried cherries (125 mL)
- 1/2 c. (2 oz./55g) slivered almonds toasted (125 mL)
- canola oil cooking spray
说明:
- Preheat oven to 375°F (190°C).
- With a mixer, beat canola oil, sugar, baking powder and baking soda on medium speed until combined. Beat in eggs and zest. Reduce to low speed, gradually adding flour, and beat to a coarse meal texture. (Dough will be fairly dry at this point.) Add cherries and almonds. Using a spoon, blend thoroughly. Knead slightly and shape into two logs 9 inches long, 1/2 inch high, and 2 inches wide. Coat large nonstick baking sheet with cooking spray and place logs on baking sheet.
- Bake for 18 minutes or until wooden pick inserted in the center comes out clean. Cool on baking sheet 20 minutes. Gently remove and place on cutting board.
- Reduce heat to 325°F (160°C). Using a serrated knife, carefully cut each roll crosswise into 12 slices diagonally. Place slices cut-side down on cookie sheet and bake 9 minutes on each side or until crisp and light brown. Place baking sheet on wire rack and cool completely.
Tip: Let the biscotti stand 4 hours to allow flavors to blend. Store in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze. Dried cranberries can be substituted for dried cherries and pistachios for almonds.
- Recipe courtesy of CanolaInfo. "The Heart-Smart Diabetes Kitchen: Fresh, Fast and Flavorful Recipes Made with Canola Oil" from the American Diabetes Association and CanolaInfo
营养:
成分 | 数值 |
Calories | 260 |
Total Fat | 10g |
Saturated Fat | 1g |
Cholesterol | 35mg |
Total Carbs | 38g |
Fiber | 4g |
Protein | 5g |
Sodium | 95mg |