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Friday, 28 October 2011


Did you know? Biscotti (pronounced bee-SKAWT-tee) are popular Italian cookies that have been baked twice — first as a loaf, and then a second time sliced — until they are crisp.

Fibre 1~ Power Biscotti

2 cups FIBRE 1 Original cereal, crushed
1 1/2 cups flour
1 cup sugar
3/4 cup large flaked or quick- cooking oats
1/2 cup sliced almonds
1/2 cup finely chopped apricots
2 tsp baking powder
3 eggs, lightly beaten
1 tbsp canola oil
2 tsp almond extract
1 tsp vanilla

Heat oven to 350°F (180°C). Combine crushed cereal with flour, sugar, oats, almonds, apricots and baking powder in a large bowl.

In another bowl, combine eggs, oil and extracts. Mix well. Stir into Fibre 1* mixture until well blended (dough will be dry and crumbly).

Turn dough out onto a lightly floured surface and knead 10 to 15 times. Divide dough in half and shape each half into a log about 8-inches (20 cm) long and 3-inches (7.5 cm) wide. Place on parchment paper-lined baking sheets. Bake 30 minutes. Remove from baking sheet; cool 10 minutes on cooling rack.

Reduce oven temperature to 325°F (160°C). Cut each log into 1/2- inch (1 cm) slices. Place on baking sheet and bake 15 minutes. Turn biscotti over and bake 15 to 20 minutes longer.

Cool 5 minutes; remove from baking sheet. Cool completely on cooling rack.


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