Ballerina Biscotti

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Baking with the Ballet Ballerina Biscotti This healthier holiday treat, straight from Houston Methodist's repertoire, will have you dreaming of sugar plums and dancing pirouettes. Yield: 20 servings INGREDIENTS 3/4 cup all-purpose flour 2 egg whites 1/3 cup dried cranberries or cherries 3/4 cup whole wheat flour 3 tablespoons ground flax seeds or 1 tablespoon canola oil 1/4 cup chopped salted 1/8 teaspoon salt shelled pistachios 1 teaspoon vanilla extract 1/2 cup granulated sugar 1 teaspoon almond extract 1 whole egg DIRECTIONS 1. Preheat oven to 350°F and line a baking sheet 7. Lay the dough out on a parchment-lined baking with parchment paper. sheet and form into a 10-inch log. 2. In a large mixing bowl, combine both flours and salt. 8. Flatten the log slightly on the top. 3. Using a stand mixer, beat the eggs and sugar 9. Bake in preheated oven for 25 minutes, then place with paddle attachment until they lighten in the biscotti on a wire rack to cool for 10 minutes. color and thicken. 10. Turn down oven temperature to 325°F. 4. Add ground flax seed (or oil, if using) and both 11. Using a serrated knife, cut the biscotti into ½-inch extracts to the egg and sugar mixture, and beat until diagonal slices. well-combined. 12. Place biscotti back on the baking sheet, cut side 5. On low speed, add in the flour mixture and mix down, and bake for 10 minutes. After 10 minutes, until just combined. flip the biscotti over and bake another 10 minutes. 6. Using a spatula, fold in the cranberries and Cool the biscotti on a wire rack. chopped pistachios. Per serving: Calories 86; Total Fat 1.4 g; Sodium 29 mg; Total Carbohydrates 16 g; Dietary Fiber 1.2 g; Protein 2.3 g.

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