Anise and Orange Biscotti

Portions:
18

Serving Size:
2 cookies

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

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 egg, 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.

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.

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

Renal and renal diabetic food choices

  • 1 starch

Carbohydrate choices

1

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