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Licorice and Fig Biscotti


    Made without butter but with lots of eggs, nuts, and figs, these biscotti are densely flavourful. More savoury than sweet, they pair well with a glass of wine or cup of coffee.


    1 1/2 cups (350 mL) toasted whole almonds, divided

    3/4 cup (180 mL) palm sugar
    1 cup (250 mL) light spelt flour
    1 cup (250 mL) brown rice flour
    2 to 3 tsp (10 to 15 mL) anise seeds or fennel seeds
    1 Tbsp (15 mL) baking powder
    1/4 tsp (1 mL) salt
    3 large free-range eggs
    1 tsp (5 mL) vanilla extract
    1 cup (250 mL) chopped dried figs

    Preheat oven to 350 F (180 C).

    Pulse 1/2 cup (125 mL) toasted nuts with sugar in food processor until finely ground. Pulse in flours, anise or fennel seeds, baking powder, and salt. Add eggs and vanilla. Pulse until dough comes together, then pulse in remaining nuts and figs just until mixed. Dough will be sticky.

    Cut dough in half. Working with dampened hands, form each half into a log about 10 x 2 in (25 x 5 cm). Place logs on baking sheet lined with parchment paper.

    Bake until firm yet gently yielding when pressed and golden in colour, about 30 min. Cool on counter for 
    15 minutes, then cut into slices about 1/2 in (1.25 cm) thick. Reduce oven to 300 F (150 C).

    Arrange slices back on parchment and bake until crisp, 20 to 30 more minutes. For even toasting, turn cookies over halfway through baking. Let cool completely.

    Makes about 48 pieces.

    Each serving contains: 71 calories, 2 g protein; 3 g total fat (0 g sat. fat, 0 g trans fat); 10 g total carbohydrates  (4 g sugars, 1 g fibre); 15 mg sodium

    source: "Cookie Swap!", alive #362, December 2012


    Licorice and Fig Biscotti



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.