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–+ servings

Skinny Poppy Seed Biscotti

Skinny Poppy Seed Biscotti

Ingredients
  

  • 4 egg whites
  • 1 egg
  • ½ cup plus 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 cup sugar
  • 3 cups all-purpose flour, I used unbleached flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup powdered sugar for topping

Instructions
 

  • Preheat oven to 350 degrees.  Line a baking sheet with parchment paper or coat with cooking spray.
  • In a large bowl, using a hand or electric mixer, blend together the egg whites, egg, and oil.
  • Add the vanilla and sugar and continue to mix well.
  • Mix in the flour, poppy seeds, baking powder, and salt until the dough is combined.  (Do not over mix)  Place dough in the refrigerator for 45 minutes to firm up.
  • Divide the dough into 4 portions.  Shape each portion into a loaf 2 ” wide by 1″ high, and about 10″ long.  Place the loaves 2 inches apart on the prepared baking sheet.
  • Bake for 30 minutes until golden brown.  Remove from oven and transfer loaves to a cutting board using a spatula.  Cut the loaves crosswise into ¼- inch slices.  Place the slices back on the baking sheet.
  • Return the sliced loaves back to the oven and bake for 12 minutes.  Turn the biscotti over and bake for another 12 minutes or until crispy.
  • While still slightly warm, dust both sides of each biscotti with powdered sugar.

Nutrition

Serving: 1biscottiCalories: 38kcalCarbohydrates: 6gProtein: 1gFat: 1.5gSodium: 16mgSugar: 3gPlus Points: 1