After receiving many requests for more low calorie recipes, I’ve decided to start low calorie recipe series, in this series I’ll be converting most of the popular dishes into low calorie delight. Chocolate Orange Biscotti is the first low calorie recipe in this series.
There are 120 calories in one serving of regular biscotti, while in my version there is only 57 calories. What else is amazing about my biscotti you ask? Well, there is neither oil nor butter!
These Chocolate Orange Biscotti are chocolaty, and the orange zest is there to make it perfect. The twice-baked cookies can be as crunchy as you want or as soft, it all depends on how long you bake them.
No one will believe that these beauties are low in calorie, so you can bake them for your family and feel good about introducing a delicious, sophisticated, and healthy snack.
The recipe for these biscotti can also be found at Munch I Munch , Where I’m guest blogging today. Stephanie writes interesting posts, and she’s a good cook too. Please click on the above link, say Hi to Stephanie, and make sure to try her recipes 🙂
Chocolate Orange Biscotti
Makes 14 biscotti. One serving 57 calories.
1 cup all-purpose flour
1/4 cup coco powder (unsweetened)
Pinch of salt
1/2 teaspoon baking powder
1 medium egg
1 egg white
1/2 teaspoon vanilla
7 Tablespoons brown sugar
1/2 teaspoon orange zest
– Preheat your oven to 350F/180C.
– Place a parchment paper on your baking sheet. Set aside.
– Sift flour, salt, and baking powder. Set aside.
– In another bowl, beat egg, egg white, orange zest, and vanilla at least 3 minutes.
– Add sugar and beat another 3 minutes.
– Pour wet mixture into flour mixture and mix with hand or spatula until ingredients are incorporated. Dough should be sticky.
– Use spatula to transfer dough to the baking sheet.
– Wet both hands with water. Shape the dough into 8″ long log and gently press log down to 1/2 inch.
– Bake for 15 minutes.
– Remove biscotti from oven and let cool for 10 minutes.
– Cut into slices. Put slices back on baking sheet and bake for another 10 minutes.
– Turn biscotti over and bake other side for 10 more minutes.
– Transfer to a wire rack to cool.
* Stored in an airtight container, these biscotti can stay for up to one week.
Note: In my videos I use white sugar since a family member can’t tolerate brown sugar.