Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights

Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights

by Maria Robbins

Paperback(REV)

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Overview

Low in fat and calories, crunchy, satisfying biscotti are the perfect cookie for today's "light" way of eating. Whether you dunk them in a steaming cup of coffee in a crowded cafe, savor them with wine by firelight, or relax in the afternoon with a plateful and a mug of hot tea, you'll want this outstanding collection of tempting delights.

Biscotti are easy to make, and Maria Robbins has developed more than 50 biscotti recipes that feature only the most tantalizing flavor combinations. Besides biscotti, this book also features an array of addictive meringue cookies that have no fat and fewer calories (only 15 to 20 calories per cookie), and a handful of savory low-fat cookies that contain no sugar. These soft, chewy mouthfuls will complement any cookie tray full of biscotti.

Recipes include:

-Double chocolate almond biscotti

-Ginger raisin biscotti

-Oatmeal caraway biscotti

-Espresso biscotti

-Pignoli biscotti

-Spicy currant biscotti

-Orange poppy-seed biscotti

-Crispy gingersnaps

-Lime meringue kisses

-Citrus-glazed lebkuchen

-And more.

Product Details

ISBN-13: 9780312167820
Publisher: St. Martin's Press
Publication date: 09/15/1997
Edition description: REV
Pages: 160
Product dimensions: 7.00(w) x 10.00(h) x 0.27(d)

About the Author

Maria Robbins is the author of Cookies for Christmas, Baking for Christmas, and Chocolate for Christmas. She lives in East Hampton, New York.

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Biscotti & Other Low Fat Cookies: 65 Tempting Recipes for Biscotti, Meringues, and Other Low-Fat Delights 2.3 out of 5 based on 0 ratings. 3 reviews.
Anonymous More than 1 year ago
I enjoy baking Biscottis so my lady friend gave me this book, of course she enjoys eating them. But all the recipes that I have tried all come out very gooie and hard to work with to form logs. I have even tried putting the dough in the refrigerator for about a half hour before working it. Ok Marie what else can we do to correct this problem? Do I have to go back to my own recipe and just add your ingredients?
Guest More than 1 year ago
The ingredient amounts in these recipes are way off. The dough comes out very gooey and is unworkable. I ended up taking my favorite biscotti recipe and used it as a base for some of hers.
Anonymous More than 1 year ago