I’ve been making biscotti at home, double batches at a time because they disappear so quickly. Along with classic granola and wickedly delicious mini whole wheat pumpkin muffins, these are so far my favorite healthy breakfast or snack recipes from The Perfect Recipe for Losing Weight and Eating Great by the wonderful Pam Anderson.
I’ve never been a biscotti fan. I’ve always heard folks talk about how much they love it, and frankly, I never understood why. I figured it was probably because I prefer chewy cookies and moist cakes, and biscotti is nothing like that. But for some reason, I found myself trying this recipe. Maybe it was because Pam wrote glowingly about it, or maybe it was because I read that each piece had all of 53 calories and contained no butter or oil.
Whatever the reason was, I’m glad I made them, because I discovered that I like biscotti after all. I’ve just been eating bad ones.
But that’s not the only discovery referred to in this post’s title. Apparently, I also have this subconscious need to line everything up neatly.
And apparently, I do the same when I put my groceries on the checkout counter. I also organize our condiment bottles and spices in the cupboard, with one shelf for Asian cuisine, one for Trinidadian cuisine, and another one for everything else. I line up our cutting boards first by material (wooden, glass, or plastic), then by height. I re-fold towels so that each one is the same size, facing the same way in the linen closet shelf. And I stack my CDs and DVDs in alphabetical order, by genre.
Allegedly, I also re-arrange our sugar packet holder so that all the packets are facing the same way. I’m a bit afraid to check to see if that’s true.
You know something? I’m not sure I want to know why.
You want to know something else? Really, I’d just rather discover more things like this new love for biscotti. At least I won’t need therapy for that.
Orange Nut Biscotti
Recipe from The Perfect Recipe for Losing Weight and Eating Great by Pam Anderson
3 large eggs
Preheat oven to 300 degrees.
In a small bowl, mix the eggs, vanilla and orange zest. In a larger bowl, mix the remaining ingredients except the nuts. Stir the wet mixture into the dry, using a spoon first and then using your hands. The dough will be very sticky and tacky. Stir in the nuts.
Flouring your hands and working surface, roll half of the dough into a 12-inch log. Place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough.
Bake in the center position of the oven for about 50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees and line another baking sheet with parchment or a silicone mat.
Use a serrated knife to slice the logs into 1/2-inch thick slices. Return the slices to the baking sheets and bake for another 25 to 30 minutes, until golden brown and almost crisp. Transfer to cooling racks and let cool completely. Store in an airtight container.
Makes 4 dozen biscotti (or 2 dozen if sliced 1 inch thick, as seen in the photo).