Instructions:
2/3 cup chopped macadamia nuts
1 1/3 cup whole wheat pastry flour
2/3 cup unbleached flour
3/4 cup rolled oats, processed into flour
1 cup cocoa powder
1/2 tsp baking powder
2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1 12.3 oz pkg lite silken tofu
1/4 cup prune puree
1 cup sugar
1 TBS vanilla extract
1/2 cup plain soymilk
Cinnamon Topping
4 1/2 TBS light brown sugar
2 tsp cinnamon
1/8 tsp ground nutmegInstructions:
- Preheat oven to 350. Spray 2 baking sheets with oil, set aside.
- Combine flours, oats, and cocoa in a large mixing bowl. Stir in baking powder, baking soda, salt, and cinnamon. Set aside.
- Put tofu in food processor, and puree. Add prune puree and sugar and process again. Add vanilla and soymilk, and process until smooth. Fold tofu mixture into dry ingredients, add macadamia nuts.
- Divide dough into 4 sections, and turn onto a lightly floured work surface. For 4 2X9-inch logs. Place on baking sheets 3 inches apart.
- Make cinnamon topping- combine all ingredients in a small bowl. Sprinkle over logs and press gently into dough.
- Bake 30 minutes, or until very firm and browned. Remove from oven. Keep the oven on. Cool on baking sheets for 10 minutes. Transfer logs to work surface.
- Cut with a serrated knife diagonally into 3/4 inch wide slices. Place slices, cut side down, on a large dry baking sheet.
- Bake for 15 minutes, turn over and bake another 15 minutes.
- Turn oven off, leaving biscotti in for another 10 minutes. Remove and cool.
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