Brown Rice Biscotti Low Fat Food

BROWN RICE BISCOTTI LOW FAT

Steps:

• Combine flours, sugar, and powder mix well.
• Add all remaining ingredients, and mix just until batter holds together.
• Shape into two logs about 6 inches by four, patting down slightly square.
• Place on parchment and baking sheet.
• Bake 350 degrees for 16 minutes, until light brown and firm on top.
• Remove and cool for 15 minutes.
• Take serrated knife and cut into slices diagonally.
• Place cut side down back onto parchment pan and bake at reduced heat of 325 degrees for 9 minutes.
• Remove and turn cookies over.
• Place back in oven for another 10 minutes.
• Remove to wire rack when lightly browned toasted on each side.
• Store when cool airtight container.

LOW FAT DUNKING ALMOND BISCOTTI

Steps:

• Sift together the first 4 ingredients in small bowl.
• Beat together the next 4 ingredients.
• Add the flour mixture to the egg mixture and combine on low speed of mixer.
• Add the almonds and chocolate chips.
• Preheat oven to 325.
• Line a large baking sheet with parchment paper.
• Using a spoon, scoop the dough in two lines down the length of the baking sheet (use two if you need to), keeping them about 3 inches apart.
• They'll be about 12"- 14" X 2" strips.
• Bake until firm and barley showing color, about 25-30 minutes.
• Cool on rack 10 minutes.
• Lower oven temperature to 300.
• Take the strips and slice them cross-wise into about 1/2" slices.
• Return to the baking sheet, and standing them upright with some space between them, bake for an additional 30-35 minutes until crisp and very light golden.
• Cool and store in an air tight container.

" NEAR-EAST" RICE PILAF (LOW FAT)

Steps:

• In a non-stick pot, heat oil.
• Add orzo and sautee until browned.
• Add the rice.
• To the 3 cups of boiled water, add the chicken soup mix, garlic powder, turmeric, black pepper, and turmeric.
• Add seasoned water mixture to the pot, cover, and simmer for 20 minutes until all water has evaporated. Don't open lid.
• Remove from heat after 20 minutes and allow to rest 10minutes.
• Fluff with fork.

QUARESMALI TWICE BAKED COOKIE OR BISCOTTI

Steps:

• Toast whole almonds for about 6- 8 minutes.
• Remove and cool.
• Put aside 2 cups of the almonds.
• To the remainder one cup of almonds chop very fine.
• Add the honey to the chopped almonds and mix well.
• Add the brown and white sugar and stir in well.
• In a large bowl beat the two eggs and beat in the soft butter or solid soft margarine.
• Add in the honey/nut/sugar mixture and beat well.
• Add in the dry ingredients and the 2 cups of almonds that were set aside.
• Combine all well and make a stiff dough.
• Divide the dough into two pieces.
• On parchment lined cookie sheets place each and make two logs about 12 inches by 4 inches, flatten slightly.
• Keep 4 inches between logs.
• Preheat oven to 350 degrees F.
• Brush both logs with the egg wash.
• Bake in preheated oven for 20- 25 minutes, until firm and beginning just to show cracks.
• Remove each log to a wire rack.
• Cool 10 minutes.
• Slice into slices with serrated knife.
• Place back onto parchment lined sheet.
• Bake for 8 minutes.
• Remove and turn slices over.
• Bake another and final 8 minutes, until toasty and golden.
• Remove to wire rack and cool completely.
• Store airtight tin container.
• Will keep month or so at room temperature.