Walnut Biscotti

Walnut Biscotti

Italian-style walnut cookies - perfect dessert treat to impress your guests.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

Yield: About 2 1/2 dozen cookies

3/4
cup walnut halves, toasted
1
cup Gold Medal® all-purpose flour
3/4
cup Gold Medal® whole wheat flour
1/2
cup packed brown sugar
1
teaspoon baking soda
1/2
teaspoon ground cinnamon
Dash of salt
3
egg whites or 1/2 cup fat-free, cholesterol-free egg product
  1. Heat oven to 350° F. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.
  2. Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7x3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  3. Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.
Makes Yield: About 2 1/2 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Make It Your Way
These low-fat cookies would be a welcome gift for health-conscious family and friends. Tuck in a little bag of hazelnut coffee and a pretty mug too.

Nutrition Information:

1 Serving (1 Cookie)
  • Calories 70
    • (Calories from Fat 20),
  • Total Fat 2g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 60mg;
  • Total Carbohydrate 10g
    • (Dietary Fiber 0g,
  • Protein 1g;
Exchanges:
  • 1 Starch;
*Percent Daily Values are based on a 2,000 calorie diet.