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A subtle peanut butter flavor enhances this twice-baked cookie. Be creative with different toppings and enjoy with coffee or tea.
2 3/4 cups flour
1 3/4 cups sugar
1 1/2 tsp baking powder
1/2 tsp salt
eggs or egg replacer powder and water equivalent to 3 eggs, whisked
1/3 cup SB Chunky Peanut Butter
1/4 cup water
1/4 cup roasted peanuts, finely chopped
1 cup chocolate chips
1 Tbs SB Organic Whipped Buttery Spread
Preheat the oven to 350 degrees F.
Mix together the flour, sugar, baking powder and salt. Combine the egg replacer with the peanut butter and water until smooth. Add the wet ingredients into the dry ingredients a bit at a time, while mixing. Kneed the dough a few times to combine ingredients completely.
Form the dough into a log approximately 4 inches in diameter. Place on a baking sheet covered in parchment paper. Press down on the loaf to flatten the slightly.
Bake for 40 minutes until the loaf just begins to brown. Remove the loaf from the oven and set aside to cool. Reduce the oven temperature to 300 degrees F.
When the loaf is cool enough to touch, slice 1 inch slices at an angle. Return the slices to the baking tray, turned on their sides. Bake for 20 minutes (at 300 degrees F) or until the biscotti have reached your preferred crunchiness.
After the biscotti have cooled, they are ready to be dipped in chocolate. In a small saucepan on low heat, melt the SB Organic Whipped Buttery Spread. Add the chocolate chips and stir continuously until the chocolate has melted. Remove the pan from the heat. With a spoon, dip, drizzle, or spread the melted chocolate over the biscotti and sprinkle the chopped nuts on top.
Approximately 10 – 12 cookies
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Number of Servings: 10 (127 g per serving)
Weight: 1270 g
Calories 474 kcal
Fat 15 g
Saturated Fat 6 g
Trans Fatty Acid 0 g
Poly Fat 2 g
Mono Fat 5 g
Cholesterol 63 mg
Sodium 248 mg
Carbohydrates 79 g
Dietary Fiber 3 g
Total Sugars 49 g
Protein 10 g