Orange Almond Biscotti

Most fitness buffs I know relish a little jolt of caffeine now and then. I know that I get downright ornery without my morning cup of Joe, and there are days when I’m forced to rush off without it. When that happens, I usually find myself swinging by a local coffee shop, only to be tempted by all of the goodies in the bakery display. Between the scones and biscotti, it’s all I can do to turn away.

That scenario happened once too often before I decided that it was time I learned to make a healthy biscotti of my own. The trick to this kind of cookie is to get the crispiness just right. The use of oat flour with protein powder works as a substitute for traditional flour, creating a similar consistency. You then add whatever flavoring you prefer—in this case, orange and almond  extracts, which pair nicely.

Then, with a few rounds in the oven, slicing the cookies as thick or thin as you prefer, you will have a tasty and healthful dessert to enjoy with coffee any time of day.

 

Orange Almond Biscotti

2 cups oat flour

1 cup Splenda, Truvia or Ideal

1 teaspoon baking powder

1 tablespoon orange extract

1/4 teaspoon salt

1/2 tablespoon almond extract

4 egg whites

4 ounces baby food applesauce

 

Preheat the oven to 350 degrees.

Mix the dry ingredients (oat flour, baking powder, salt) together in a large bowl.

Mix the wet ingredients (egg whites, Splenda, almond extract, orange extract, baby food applesauce) together in a medium bowl.

Add the wet ingredients to the dry ingredients, and mix together.

Spray the baking sheet with a nonstick butter spray, and spread the mixture on the sheet.

Bake for 20 minutes on the middle rack.

Remove the loaf from the oven, and let it cool for 10 to 15 minutes.

Cut the loaf down the middle, and then slice each half into about 13 biscotti.

Bake in the oven for another 15 to 20 minutes.

Makes about 26 biscotti.

Each cookie: calories, 31; fat, 4 grams; carbs, 4 grams; protein 1.5 grams

—Jamie Eason