This one's pretty light, though, and made a yummy mini-breakfast yesterday, paired with some coffee (of course). It even got a thumbs-up from A, too!
(Disclosure: the nice people at the North Carolina Sweet Potato Commission sent me a free sample of this biscotti, in the hopes that I'd mention the ol' sweet potato here. Considering the fact that I already loved those yummy orange dudes, I said, 'Sure!'.)
|Sorry, the recipe doesn't call for the pretty bow. That was|
just a bonus.
Sweet Potato Biscotti
2/3 cup sugar
1/4 cup butter, softened
2 large eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon grated orange zest
1/2 teaspoon salt
1 1/2 cups unpeeled coarsely grated sweet potatoes (about 8 ounces)
1/2 cup finely chopped walnuts
1/2 cup sweetened shredded coconut
Preheat oven to 350 degrees. Lightly grease large baking sheet.
In medium bowl, beat together sugar and butter; add eggs; beat well. Add flour, baking powder, orange zest and salt, beat on low speed until combined. Fold in sweet potato, walnuts, and coconut. Divide dough into two equal pieces; with oiled hands, shape each piece into a log about 2 inches by 11 inches; place on baking sheet.
Bake until firm and golden, 25 to 30 minutes. Transfer to cooling rack; cool 15 minutes. Trim thin slice from ends of logs; cut logs into 1/2-inch-thick slices. Place slices on 2 ungreased baking sheets with cut side down. Bake 12 minutes; turn and bake until crisp and golden, 10 to 12 minutes longer. Cool completely. Store in tightly covered container.
Yield: about 4 dozen biscotti
Nutritional information provided, per 2 biscotti: 16g carb, 116 calories, 1g fiber, 7g sugar, 5g total fat.