Tasty Tuesday's

Almond Biscotti:


1 cup (145 grams) blanched whole almonds
1 teaspoon (5 grams) baking powder
1/8 teaspoon salt
2 cups (260 grams) all-purpose flour
3/4 cup (150 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract

Directions:

• Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
• Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.
• In a small bowl lightly beat the eggs and extracts together.
• In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds). Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). Remove from oven and let cool on a wire rack for about 10 minutes.
• Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet. Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool. Store in an airtight container.

Note: Can substitute hazelnuts or walnuts for the almonds. If desired, add 1 tablespoon (5 grams) of orange or lemon zest to the egg mixture.

To dip in melted chocolate - Melt 3 ounces (85 grams) of semi-sweet or bittersweet chocolate and 1 teaspoon (5 grams) vegetable shortening or butter in a small metal bowl placed over a saucepan of simmering water. Stir until melted and smooth. Dip one end of each biscotti in the melted chocolate and let dry on a parchment-lined baking sheet.

Makes about 28 biscotti.

Tasty Tuesday's

Who said you can't bake healthy desserts for the holidays?

Pecan Cranberry Tart
10 servings

Active Time: 30 minutes
Total Time: 1 hour plus cooling time

Ingredients

Crust
1/2 cup old-fashioned oats
1/2 cup all-purpose flour
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons canola oil
3 tablespoons water

Filling
1 cup pecan halves, divided
2/3 cup packed dark brown sugar
2 large eggs
2 large egg whites
1/3 cup light corn syrup
1 1/2 tablespoons cider vinegar
1 tablespoon butter, melted
2 teaspoons vanilla extract
1 Pinch salt
1/3 cup dried cranberries, coarsely chopped

Preparation
1.Preheat oven to 375°F. Coat a 9-inch tart pan with a removable bottom with nonstick spray.
2.To make crust: Spread oats in another pie pan and bake, stirring occasionally, until toasted, 6 to 12 minutes. Let cool. Place the oats in a food processor and process until coarsely ground.
3.Stir together oats, flour, sugar, baking powder and salt in a large bowl. Drizzle oil onto dry ingredients and use a fork or your fingers to blend until crumbly. Using a fork, stir in water, 1 tablespoon at a time, until dough just comes together.
4.Turn the dough out onto a floured surface and knead 7 to 8 times. Roll the dough out to an 11-inch circle, dusting with flour if necessary. Transfer the dough to prepared pan, pressing to fit. Trim edges. (If necessary, use scraps to patch any holes in crust.)
5.To make filling & bake: Spread 1/2 cup pecans on a baking sheet and bake until fragrant, 5 to 10 minutes. Let cool and coarsely chop.
6.Whisk brown sugar, eggs, egg whites, corn syrup, vinegar, butter, vanilla and salt in a medium bowl until smooth. Stir in dried cranberries and the chopped pecans. Spoon filling into crust. Arrange remaining 1/2 cup pecans on top of the filling.
7.Bake the tart until filling is set and crust is golden, 20 to 25 minutes. Cool completely in the pan on a wire rack.

NutritionPer serving: 276 calories; 13 g fat (2 g sat, 6 g mono); 45 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 152 mg sodium; 129 mg potassium.

2 1/2 Carbohydrate Serving

Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 2 fat