Sesame Seed Biscotti

March 18, 2013

From Bob Greene’s The Best Life Diet Cookbook

This simple, but tasty recipe is from Bob Greene’s The Best Life Diet Cookbook and the nutritious additions of sesame and tofu mean these treats are not only diet friendly, but good for you as well.

Prep time: 10 minutes, total time: 40 minutes

This recipe makes 16 cookies.

3 tablespoons silken tofu
¼ cup sugar plus 1 teaspoon for rolling
1 teaspoon baking powder
2 tablespoons sesame oil
½ cup unbleached all-purpose flour
¼ cup whole wheat flour
2 tablespoons sesame seeds
Vegetable oil cooking spray

Preheat the oven 375F.
Process the tofu in a food processor and puree and until smooth, about 30 seconds.
Add ¼ cup sugar, baking powder, oil, both flours, and sesame seeds and process for 1 more minute.
Remove the dough and roll first into a ball and then into a log with a 1 inch diameter.
Place the remaining 1 teaspoon sugar on a plate and roll biscotti through the sugar until it is evenly coated.
Coat a baking sheet with cooking spray, place the log on sheet, and cook for 10 minutes.
Remove from the oven, let it cool for 5 minutes, and slice into ½ inch thick slices. You should have about 16 cookies.
Return the slices to the baking sheet and place in the oven.
Turn the oven off and let the biscotti dry for 15 minutes in the oven or overnight or overnight in the oven before serving. The longer you dry your biscotti, the harder the cookies will be.
They are different, but delicious, either soft in the middle or hard all the way through.


Nutritional Info (for about 2 cookies):
Calories 113, protein 2g, carbohydrates 16g, dietary fiber 1g, sugars 7g, total fat 5g, saturated fat 1g, cholesterol 0mg, calcium 78mg, sodium 63g