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All Boards >> IBS Recipe Discussions


Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
Biscotti, fat-free
      10/31/03 07:47 PM

BISCOTTI, fat-free

I been making Biscotti this way for a few years now. Since being diagnosed I’ve renamed it my “IBS Hardtack”. (see note below)

Bis: means “twice” Cotti: means “cooked”

Pre-heat oven to 350 degrees.

4 cups FLOUR
2 cups SUGAR
LIQUID EGG SUBSTITUE to equal 6 EGGS (1/4 cup = one egg)

Mix dry ingredients, then add wet ingredients into the dry. Form 2 long logs and place on a large greased baking sheet. (I use a 12”X17” sheet.) Logs will rise and spread.

Bake the 2 logs the first time for 20 minutes at 350° or until slightly golden brown on top. Cool, slice diagonally approximately ½ inch thick. Place on grease baking sheet and bake again 20 minutes or until browned around the edges. Cool completely and store in a covered container in the refrigerator or wrap individually for gift giving or travel. Makes about 38 Biscotti.

Notes: You may want to experiment with the baking times. The longer you bake these the dryer they get, and the harder they get, but are best very dry if you are letting them sit at room temperatures for days or sending them as a gift or using as a treat during travel. They last just about forever!!!

Variations: Add just about anything you’d like--- ground nuts, ground flax seed, poppy seeds, oats, cinnamon, nutmeg, coffee, cocoa, any flavored extract, dried fruits (my favorite for the holidays is to add chopped dried cranberries). I think I’ve tried adding just about anything you can think of that you would add to a cookie or sweet bread and it always comes out good.

Traditionally served with Vin Santo (Holy Wine) for dunking the biscotti into, but…..

I think it would be best for us to dunk our Biscotti into Heather’s Tummy Teas!!! Enjoy………


For those of you not from the U.S.A. here is an explanation of what hardtack is:

“Hardtack is a cracker-like biscuit made of flour, salt and water and was one of the most typical rations issued to soldiers by the U. S. government because it was fairly nutritious and unlikely to spoil. This hard bread was made in government bakeries located in cities and shipped in barrels to the troops. Hardtack had to be tough to withstand the trip. Many Civil War soldiers complained about this ration noting the extreme hardness of the biscuits (sometimes called "teeth-dullers"), which at times had to be broken with a rifle "butt" or a "blow of the fist" to prepare for eating. Soldiers sometimes softened the pieces by soaking them in coffee, frying them in bacon grease, or crumbling them in soup.” From: Mason-Dixon Line’s Civil War Recipes”


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Subject Posted by Posted on
* Biscotti, fat-free Kandee 10/31/03 07:47 PM
. * Re: Biscotti, fat-free kickyfast2   11/02/03 06:29 PM
. * Re: Biscotti, fat-free Kandee   11/03/03 07:58 AM
. * Re: Biscotti, fat-free kickyfast2   10/31/03 08:53 PM
. * Re: Biscotti, fat-free Kandee   11/02/03 05:08 PM
. * Re: Biscotti, fat-free Jennifer Rose   11/01/03 02:20 PM
. * Re: Biscotti, fat-free Kandee   11/02/03 12:31 PM
. * Re: Biscotti, fat-free Jennifer Rose   11/03/03 07:42 AM

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