Inching toward healthy: I tried replacing half the sugar in our regular biscotti recipe (from Joy of Cooking, their ‘reduced fat’ version) with honey, and it worked. I’m wary of replacing honey with sugar in baked goods since often they depend on the dry characteristics of sugar to make them turn out. We didn’t have any anise, so these are just honey flavored.
I made the regular recipe last night, one batch. And pictured is the reamaining one cookie this morning. My husband has a sweet tooth, and he does a very active job, so he consumes a lot of food. This morning I decided I’d get on top of things and I’d triple the batch.
Tripling would call for 3-3/4 cups of sugar, but instead I put in 1 cup of white sugar and 1 cup of honey. It worked well, they turned out a little darker than the plain recipe but that’s okay.
I like biscotti because it’s a relatively inexpensive recipe; most cookies are 1 cup of butter to 2 cups of flour, but these are 1/4 cup of butter to 1-1/3 cups of flour. Butter is what really adds up when I’m making lots of cookies. I’ve also learned that you really want to cook it well when it’s in ‘loaf’ form, and then if anything you want to under cook them a tiny bit once they’re sliced or they turn rock hard once cooled.
3 sticks of butter
1 cup sugar
1 cup honey
6 egg whites (I put the yolks in this mornings scrambled eggs with veggies)
Add all at once:
7 cups of flour
6 teaspoons baking powder
1 tsp salt (we use sea salt)
Mix until the dough comes together. Shape into flattened logs, I did 3 and they turned out a little bigger, but that’s fine for us. Bake at 350 25 minutes. Allow to cool until just warm to touch, Slice, place on sides on cookie sheet, bake again at 350 for 15 or so minutes. Cool.
Free for this month!
20 Grain-Free treat recipes including Mouth-Watering Bacon Roses, Buttery Grain-Free Shortbread, Creamy Coconut Vanilla Custard, and MORE!