Walnut Biscotti

These twice-baked cookies are a favorite of mine because they are great by themselves, dipped in coffee, or halfway dipped in milk chocolate like I tried tonight! An extra benefit: they are only 70 calories per cookie! (Top picture: 1 rectangle of biscotti dough before being baked. Middle picture: After baking biscotti for 10 minutes, slice biscotti into 1/2" wide pieces. Bottom picture: Biscotti laid out on a baking sheet, ready for it's second bake.)

Walnut Biscotti

(Makes 2 1/2 dozen cookies)

¾ cup walnut halves, toasted

1 cup flour

¾ cup whole wheat flour

½ cup packed brown sugar

1 tsp baking soda

½ tsp cinnamon

pinch of salt

3 egg whites

Heat oven to 350.

Pulse walnuts in a food processor until walnuts are the consistency of coarse meal. Mix ½ cup of the ground walnuts and the remaining ingredients except the egg whites in a large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on a cutting board or waxed paper. Divide dough in half. Shape each half into a 7x3 inch rectangle on top of walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes.

Transfer each rectangle onto a cutting board and cut into ½ inch slices. Put slices back on cookie sheet, cut sides down.

Bake for another 10-15 minutes or until crisped and browned. Remove from cookie sheet and place on wire rack until completely cooled. Store tightly covered.