Nutrients per serving

  • Calories  98
  • Protein  2 g
  • Carbohydrates  18 g
  • Fat  2 g
  • Cholesterol  12 mg
  • Sodium  45 mg
  • Potassium  26 mg
  • Phosphorus  76 mg
  • Calcium  43 mg
  • Fiber  0.5 g

Anise and Orange Biscotti

Anise and Orange Biscotti is a kidney-friendly cookie low in sodium and phosphorus. It makes a great holiday treat but is simple enought for everyday. Try dipping this biscotti in your favorite kidney diet breakfast beverage.

Diet types:

  • CKD non-dialysis
  • Dialysis
  • Diabetes


Recipe submitted by DaVita dietitian Anne from Pennsylvania.



Portions: 18     Serving size: 2 cookies

Ingredients

  • 2-1/2 cups all-purpose white flour
  • 2 teaspoons baking powder
  • 2 teaspoons anise seed
  • 1 teaspoon grated orange rind
  • 1/2 cup sugar
  • 1 large egg
  • 2 tablespoons canola oil
  • 1 teaspoon orange extract

Preparation

  1. Preheat oven to 350°F.  Line a large cookie sheet with parchment paper.
  2. Mix first five dry ingredients in a large bowl and stir well.
  3. Place eggs, oil, and extract in a small bowl and beat until frothy, either by hand with a whisk or with an electric mixer for about 30 seconds.
  4. Pour liquid mixture into dry ingredients.  Mix with a wooden spoon until dough is mixed. Can use low speed on a mixer for about 1 minute.
  5. Place dough on a lightly floured board and shape into a ball.  Cut in half.
  6. Roll each half into a log approximately 12" long.  Flatten top slightly.
  7. Place dough on cookie sheet and bake until lightly golden, approximately 15 to 20 minutes.
  8. Remove from oven.  Use a bread knife or other serrated knife and slice at approximately 3/4" intervals to get 18 biscotti per half of dough.
  9. Place sliced biscotti back on cookie sheet with cut side up and bake until lightly golden, approximately 5 minutes. Remove from oven, turn biscotti over and bake 5 minutes. Remove from oven and cool on a rack.

Renal and renal diabetic food choices

    • 1 starch

Carbohydrate choices

1

Helpful hints

  • Store up to 2 weeks in an airtight container or freeze.
  • Traditional biscotti are made with just anise seed; however, today, there are many “gourmet” versions with various dried fruits and/or nuts.  Keep in mind that nuts are high in phosphorus and potassium; however, a reduced amount can be added.
  •  For cranberry-orange-pistachio biscotti, omit the anise and add 1 cup dried cranberries and 1/4 cup finely chopped unsalted pistachios.
  • For blueberry biscotti, omit the anise seed and orange rind, substitute 2 teaspoons vanilla extract for the orange extract and add 3/4 cup dried blueberries.
 

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What's everyone saying?

4 Comments | Average User Rating:

Anise and Orange Biscotti

BigD777 says:

5

This is an excellent recipe and I've been making biscotti for many years. When dough seems to dry, a small amount of water is needed with any recipe. Mine turned out great.

Mar. 30, 2014, 11:37 AM - Inappropriate review?

Anise and Orange Biscotti

nutroll says:

5

This was excellent the anise and orange together were a treat.

Mar. 29, 2014, 3:29 PM - Inappropriate review?

Anise and Orange Biscotti

remargable says:

4

I wouldn't have been able to roll the dough into a ball at all, so I added water until it seemed workable. These tasted great - my family loved them.

Jan. 24, 2013, 3:09 PM - Inappropriate review?

Anise and Orange Biscotti

LindaMaeWetzel says:

2

well I think this is the first recipe, that was a flop. It tasted ok, but was so very dry and crumbly, and I usually luv biscotti! :-(

Jun. 05, 2012, 4:09 PM - Inappropriate review?

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