[music] [music] Hi, this is Jamie Eason. I’m in the bodybuilding.com
kitchen today and I’m excited to show you one of my
favorite healthy desserts. This is orange almond biscotti. Let’s see, you’re
gonna need two bowls. We’ve got a large bowl and
a smaller bowl and we’ve got all our ingredients here. I’m using oat flour. Oat flour is essentially
just ground up oatmeal. You can get it at any grocery
store pretty much ’cause now they have the little
healthy section. But if you need to, you can
also grind your own oatmeal in a blender, just know that you
usually can’t get it quite as fine as this, so you might
need a little bit more. This is 2 cups here. You might need more like 2
2-1/3 or 2-1/2 even so dump that in the bowl. The next dry ingredient that
we need is our baking powder. Baking powder is leavening. You’ve got baking
soda, baking powder. Usually when you use something
like baking powder it keeps it– like baking soda think cake,
baking powder think a little more dense so that’s what
we’re using is baking powder. So we’ll dump that in. We’ve got–I think that was a
teaspoon of baking powder and we’ve got a 1/4 of
a teaspoon of salt. You normally need salt ’cause
it’s gonna help your leavening ingredient like your
baking powder react so. Then we gotta get our whisk. These are our dry
ingredients, pretty basic. Okay, and we’ll set that to
the side and now we’ve got our wet ingredients. We’re gonna need
four egg whites. Kind of hard to break
it on this little bowl. And you’re gonna separate
the yolk from the whites. And you can throw that away
or save it if you want to. Throw that away. Number two. Number three. Don’t get any shell in there,
that’s pretty important. And if you ever happen to drop
the yolk in like this, it’s pretty easy, you can fish it
out with the same one and pretty much get all of the yolk out. If you have a little stray,
you can use the other side, simple. Get the last one. By the way, make sure you
preheat your oven to 350, which we’ve already done
so we’re ready to go. Rinse my hands off. All right, then we’re going
to use our cup of Splenda. Now Splenda’s the sweetener that
I chose, but you can choose any sweetener of your choice. I like the no-calorie stuff and
some people only use the natural sweeteners and that works too
so just whatever you would like. I’m gonna mix that up. It gets a little frothy. Okay, once that’s incorporated
we’re gonna add our extracts, which is what gives the
biscotti cookies their flavor. So we’ve got almond
extract here. Almond is pretty strong so we’re
actually gonna end up putting a little more orange than
we will the almond. But so for this one, we’re gonna
do about a 1/2 tablespoon of the almond and this is pure almond. There’s artificial or imitation. You can use those, those will
work but I personally prefer the pure because I think they have
sort of a little bit of an alcohol kind of
smell and flavor. And then we’ve got our orange
extract and for the orange, because we really want
to–that’s really the main flavor of the cookie, we’re
gonna do a full tablespoon. Let’s see. Dump that in. Okay, I’m gonna
mix these together. It’s starting to
smell really good. Okay, once you have that
incorporated, we’re gonna add our odd ingredient,
which is our baby food. This is applesauce and the
reason I like to use applesauce is it really, actually it
replaces the butter and oil in your ingredients. You can use lots of different
types of baby food to do the same thing. There’s all kinds of fruit
versions like a berry would enhance chocolate. Apples are good for anything
that’s, you know, spice or actually like in this one,
because of the orange and the almond, it sort of
just disappears. You don’t really taste any apple
at all so and then that’s about it. Got it, got it all cleaned out. And by the way, there is
sugar in the baby food, the applesauce, but it’s about–I
think it’s about 11 grams in that one. You want to look for one that’s,
you know, as low sugar as possible, but it makes so
many cookies that really it’s negligible the amount of
sugar that ends up in this. So you got that incorporated
and so that’s all of our ingredients. Now we’re gonna add our
wet ingredients to our dry ingredients. So I’m gonna get my little,
nifty spatula here, it helps me scrape the sides. And you can use a whisk
to mix this all together. Sometimes it gets a little bit
thick or you can just keep using the spatula that you have. We’ll try the spatula. This is supposed to
be kind of thick. If you’ve never made biscotti
before, you actually bake it a few times. Like this one we’re gonna put
it in the oven and we’ll end up baking it for about 20 minutes
and then when you take it out, you’re gonna cut it and
actually bake it again. You can continue to bake it
until it’s as hard as you want. So you can see it’s starting to
really thicken up which is what we want. Get all the good
stuff off the sides. It’s more doughy than like
a cake batter or anything. Okay, so we’ve about
got that mixed. It smells really good. Another option for this is when
you’ve got your dry ingredients, you might want to actually add
protein, which I’ll do sometimes just to, you know, add a few
macros to it that are good for me that I need anyway. So we’ve got that all
incorporated and you’re gonna get an aluminum baking sheet. The reason you need aluminum
is we really want them to get brown. If you use anything like glass
or anything like that, it really doesn’t get as crispy as you
want, so we’ll do a light spray, just so it doesn’t
stick, non-stick spray. I always use the butter flavor
just because it’s better for baking. It won’t–the taste won’t really
interfere with the bake good. Let’s see, it looks like I have
a little extra dry stuff on the bottom there. So I’m gonna dump this. It’s a little sticky. Dump it on and then you’re gonna
actually sort of just spread it out. You can use your hands too,
which is often what I do. I think I’m gonna do it so
I’m gonna push that off. And you just sort of want to
make it–push it around until it ends up about, maybe about an
inch-and-a-half thickness and you actually are looking to sort
of make a rectangle out of it. That’s about good
enough probably. It doesn’t have to be
perfect and pretty. It’ll taste the
same so, a right. And it’s ready for the oven. You want to make sure that your
oven is–or the rack is about in the middle. Make sure it’s not too close to
the heating element, which is on the bottom, and we’ll set the
timer for about 20 minutes. And we’re good to go. So 20 minutes later, we’ll be
able to cut them and bake them again. Okay, turn our timer off. Let’s see. It’s been in the oven
about 20 minutes. See what we have. Looks just slightly brown, which
is what we want, real light on the edges. It’s about the same as
when we first put it in. So now we just need to set
it aside for a little while, probably about 10 or 15 minutes,
let it cool enough so that we can cut it into our biscotti
cookies and put it back in the oven for about 15 more minutes. All right, now our cookies are
about cooled, at least the first step so it looks almost like
it’s not even done yet but that’s really because it’s not. But it should, at this point,
be pretty easy to transfer from here to a cutting board so we’re
gonna move it over and you want to get a knife. This is a good serrated knife. It doesn’t have to be serrated,
you can use a regular butcher’s knife, just whatever. But the goal is to make these as
uniform in size as we can so the first thing I like to do is cut
it straight down the middle, so this one’s perfect
length actually. So if you can see, you know,
you’ve got kind of the beginning of your cookie in there. So I’m gonna push it back
together and I’m gonna start making my slices. And you can probably–I like to
do the very first one really, really close to the edge and
these are my eat-them-right-now cookies ’cause they’re not
really done and they’re too small to make an actually cookie
out of so that’s my excuse. So that’s the first one. Now we want to make like about
13 cookies, about 13 slices. And you can do as thin or
as thick as you want to. That’s totally up to you. Okay, and again, got the ends
that you can snack on now. So I’ll put those to the side. Okay, now what we want to do
is we actually want to put them back on our baking sheet. You can spray it or actually
you don’t even need to spray it. They don’t really stick so we’re
just not even gonna spray it but now the cookies
will look like this. So we’re gonna just place them
all on their side, get them all spread out. They’re a little bit crumbly at
this point but when we’re done with them, they won’t be. So our oven, at this point, is
still on 350 degrees because we’re gonna put them back in,
let them continue to bake 15, 20 minutes, however long, and then
when we take them out, it’s up to you at that point if you want
to continue baking them to make them a little bit crispier or
if you’re done at that point. I like my pretty hard because I
like to have them with my coffee so I will usually put them
in several times, actually. So they’re ready to go. We’ll set it for 15 minutes. Cookies are done. Let’s see, close this up. All right, they look brown,
pretty brown, on both sides. You can actually do it one more
time if you want, if you like your cookies even harder. But 1 cookie will–is only
about like 30, 31 calories. It’s got less than
a gram of fat in there. You’ve got 4 carbs and about
a gram-and-a-half of protein. Thanks for joining
me in the kitchen. Please check back often at
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