Food recipes
Peanut-Carob Isabooscotti
Peanut-Carob Isabooscotti Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate spices, cinnamon, ground peanut butter, smooth style, without...
Peanut-Carob Isabooscotti
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
carob flour
Directions:
Pre-heat the oven to 400F
In a large bowl, combine the flour, baking powder and cinnamon.
Place the peanut butter in a medium size bowl and microwave at high power to soften, 5-10 seconds.
Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet.
Bake for 20 minutes; remove from the oven and let cool for 10 minutes.
Slice the log crosswise on an angle into 1-inch-thick pieces.
Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more.
Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat.
Thin the melted carob with 1 tablespoon water, if needed.
Using a spoon, drizzle the melted carob over the biscuits.
Let cool completely.
Store in an airtight container.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
spices, cinnamon, ground
peanut butter, smooth style, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
carob flour
Directions:
Pre-heat the oven to 400F
In a large bowl, combine the flour, baking powder and cinnamon.
Place the peanut butter in a medium size bowl and microwave at high power to soften, 5-10 seconds.
Whisk in the milk, then stir the mixture into the dry ingredients.
Shape the dough into a long, flattened log and place on a greased baking sheet.
Bake for 20 minutes; remove from the oven and let cool for 10 minutes.
Slice the log crosswise on an angle into 1-inch-thick pieces.
Set the slices on their sides (they should look like biscotti) and bake until crisp, 10-12 minutes more.
Transfer to a rack to cool.
Melt the carob in a microwave or on the stovetop over low heat.
Thin the melted carob with 1 tablespoon water, if needed.
Using a spoon, drizzle the melted carob over the biscuits.
Let cool completely.
Store in an airtight container.