Traditional Almond Biscotti

This is a classic lemon/almond biscotti, made the traditional Italian way to have a nice hard crack when you bite them.  Many of the baby biscotti were adapted from this foundational recipe.  This recipe makes small biscotti, if you want them longer adjust the shape of the logs and cooking times.

2c. all purpose flour
1 1/2 c. sugar
3/4 tsp baking powder
1/2 of a small lemon, zested
2 eggs plus 1 for brushing
1/4 lb of unpeeled raw almonds
2 T. milk

1.  Preheat to 365.  Combine dry ingredients in large mixing bowl, including lemon zest, and combine.
2.  Add the 2 eggs, almonds and milk, and mix until ingredients are all well combined.  Dough will be sticky.
3.  Divide dough in two and form two long rectangular logs on a parchment covered baking sheet.  Press the logs flat so they are about 2 inches wide and 1/4-1/2" thick.  You want the logs to be the same width and thickness so they will cook evenly.  (Note: it may be easier to form the logs if you wet your hands first.)
4. Beat remaining egg with a little water to make egg wash.   Brush wash over the two logs.
5. Bake logs 20-30 minutes or until they seem firm in the center.  Take them out and let them cool 5-10 minutes on the baking sheet.  Move the biscotti dough with all the baking paper to a cutting board and cut the logs horizontally into 1/2" slices.  (Note: use a serrated knife)
6.  Lower oven temp to 325.  Arrange slices laying on their cut sides.  Bake for further 20 minutes, flipping them over half way thru if desired.   Cookies will harder further after cooling completely on a rack.

Healthier treats to try

I've gotten interested in finding recipes for treats that have a better nutritional profile than the typical cookie or baked goods.  Not totally super health food mind you.  But healthier, meaning not just empty calories.  Less sugar (more of a slightly sweet taste), a little less saturated fat, a good amount of whole grains, some extra fruit or the unexpected vegetable, even a bit of protein.

So I've been looking around on the web to see what I could find, and now I'm trying to keep track of the most promising recipes.  Or just ones that hit my sweet spot health foods and treats.  Some I've tried, some not yet.

Sweet potato biscotti - I did actually try an adapted version of this one, using pecans and vanilla rather than the orange flavor profile of the original recipe.  Quite delicious actually.

Fruit swirl cookies - A traditional buttery cookie but with no added sugar at all.  Sweetened only by dried fruit.

Rhubarb Almond breakfast bars - Crust has lots of oats and is sweetened only with sweetened coconut.  The rhubarb filling is made from a rhubarb butter that doesn't seem too sweet.  Wonder if you could use this general recipe with other fruit butter type fillings.

Peanut butter banana oatmeal cookies - Almost no refined sugar but PB and Banana.  sounds worth trying.

Breakfast cookie recipe from KAF - Reviews are great on these but has some special ingredients.

Healthy oatmeal chocolate chip miracle cookie - If the texture is really what she claims, then it is a miracle.  Supposed to be chewy but without any gluten or eggs.

Carrot breakfast cookie with greek yogurt glaze

Sweet potato brownies

Pesto Pea Salad

Ina Garten is one of my favorites.  Her recipes are usually pretty easy and very reliable.  This salad is great even for people like me who don't like peas.  Sometimes the official version of this recipe is available on Food Network but not always. It includes a recipe for the pesto, but I just buy it at Trader Joe's.  I usually make it for dinner parties in a size to serve 8, but the original recipe is half this.

4 c. frozen petit peas
4 T pignolis, toasted
5 c. baby spinach leaves
8 T pesto

Cook peas in boiling water for about a minute.  Drain, shock in ice water, and drain again when cool.  Toss all ingredients.  That's it!