Dunk this biscotti into your morning cup of coffee or enjoy as an afternoon snack or after-dinner dessert.
—DIANA BURRINK CRETE, IL
PREP: 25 MIN. • BAKE: 30 MIN. + COOLING • MAKES: 32 COOKIES
3/4 cup sugar
1/4 cup canola oil
2 large eggs
1/4 cup lime juice
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1 3/4 cups all-purpose flour
2/3 cup cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup flaked coconut
1 teaspoon grated lime peel
1. In a small bowl, beat sugar and oil until blended. Beat in the eggs, lime juice and extracts. Combine the flour, cornmeal, baking powder and salt; gradually add to sugar mixture and mix well (dough will be sticky). Stir in coconut and lime peel.
2. Divide dough in half. With lightly floured hands, shape each half into a 12x2-in. rectangle on a parchment paper-lined baking sheet. Bake at 350° for 20-25 minutes or until set.
3. Place pan on a wire rack. When cool enough to handle, transfer loaves to a cutting board; cut diagonally with a serrated knife into 3/4-in. slices. Place cut side down on ungreased baking sheets. Bake for 5-6 minutes on each side or until golden brown. Remove to wire racks to cool. Store in an airtight container.
PER SERVING 1 cookie equals 89 cal., 3 g fat (1 g sat. fat), 13 mg chol., 49 mg sodium, 14 g carb., 1 g fiber, 1 g pro. Diabetic Exchanges: 1 starch, 1/2 fat.
HOW TO
CUT BISCOTTI
Once it’s cool enough to handle, cut biscotti with a sawing motion, using a serrated knife. Return the loaf to the oven for a moment if it becomes crumbly or hard to cut. Place slices cut side down on the pan to ensure allover browning and crispness, the signature of classic biscotti.
