Eating Well Magazine Preheat oven to 325?F. Lightly oil a baking sheet or coat it with nonstick spray. In a bowl, whisk flour, sugar, cornmeal, ginger, baking powder, baking soda and salt. In a large bowl, whisk eggs, egg whites, orange zest and orange juice until blended. Add dry ingredients and stir until just combined. Divide dough in half and place on prepared baking sheet. With dampened hands, form each piece into a 14-by-1 1/2-inch log. Bake for 20 to 25 minutes, or until firm. Transfer to a wire rack and let cool. Reduce oven to 300?. Cut logs diagonally into 1/2-inch slices. Arrange, cut-side down, in a single layer on 2 ungreased baking sheets. Bake for 15 to 20 minutes, or until golden brown and crisp. (Rotate baking sheets if necessary to ensure even browning.) Transfer biscotti to a wire rack to cool. Store in an airtight container. For 54 cookies: 35 calories, 1 gm. protein, 0 gms. fat, 8 gms. carbohydrate, 30 mg. sodium, 8 mg. cholesterol, 0 gms. fiber. Posted to EAT-LF Digest by "Elaine Pawelko"
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|Serving Size: 1 Serving (1719g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 474 (12%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 15.9g||79 %|
|Monounsaturated Fat 19.3g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2115mg||651 %|
|Sodium 4733.6mg||163 %|
|Potassium 1643.8mg||43 %|
|Total Carbohydrate 765.4g||225 %|
|Dietary Fiber 6.5g||26 %|
|Sugars, other 758.9g|
|Protein 126.4g||181 %|
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Calories per serving: 3979
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