- CKD non-dialysis
- Lower Protein
- Heart Healthy
- 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
- 2 large eggs
- 1/4 cup canola oil
- 1 teaspoon orange extract
- Preheat oven to 350°F. Line a large cookie sheet with parchment paper.
- Mix first five dry ingredients in a large bowl and stir well.
- 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.
- Pour liquid mixture into dry ingredients. Mix with a wooden spoon until dough is mixed. Dough will be crumbly.
- Place dough on a lightly floured board. Shape into a ball and knead several times. Cut ball in half.
- Roll each half into a log approximately 10 inches long. Flatten top slightly.
- Place dough on a cookie sheet and bake until lightly golden, approximately 15 to 20 minutes.
- Remove from oven. Let cool for 10 minutes. Use a serrated knife and slice at approximately 2/3-inch intervals to get 16 biscotti per half of dough.
- 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.
- Store up to 2 weeks in an airtight container or freeze.
- Biscotti is twice baked to produce a hard cookie for dipping in coffee, tea or favorite beverages.
- 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
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
Added Sugar 6 g
Renal and renal diabetic food choices
- 1 starch
Submitted by: DaVita dietitian Anne from Pennsylvania.
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