Yummy, diet friendly biscotti
14 years ago my husband and I took an Italian cooking class. The chef's goal was to demonstrate how to lighten recipes traditionally heavy in fat and calories. Our goal was to learn how to cook something so we could leave the Cheerio box on the shelf and fully enter adulthood, where vegetables and meats have a permanent place on the dinner plate.
In just three hours, we learned how to cook healthy sauces. We learned how to prepare greens, like swiss chard, I hadn't heard of before. We even learned how to make desserts that won't leave your heart aching for Lipitor.
The most delicious dessert we learned how to prepare? Biscotti. The recipe is so good that every time I make biscotti I feel compared to share how delicious and healthy (in dessert terms) it is.
Thus, people are constantly asking me for the recipe. And today, I deliver it to all of you, my health- minded friends with discriminating palates.
Thanks to Chef Joyce S. Della Chiesa, who inspired over a decade of blissful and guilt free indulgence.
Preheat oven 350°F. Bake 45 minutes
- 1/2 cup vegetable oil
- 1 cup sugar
- three eggs
- 1 teaspoon vanilla
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips, nuts, dried cherries, etc.
- Cream oil and sugar in mixing bowl for two minutes
- Add eggs, one at a time, and beat well after each addition
- Add flour, baking powder, and salt. Beat until well combined, then add vanilla and chips, nuts, or fruit
- Place on baking sheet and shape into a loaf
- Bake for 45 minutes. Remove from oven and let rest for 10 minutes. Slice and return to oven to toast 8 to 10 minutes on each side