Beware Biscotti!

Okay...so I still love to bake. I started making biscotti a couple of years ago and have been trying different recipes every since. This month's issue of COOKING LIGHT had a coconut biscotti and sounded and looked easy to make...and I loved that it didn't have any butter or margarine or oil in the list of ingredients. That's always attractive since I always substitute the fat with all natural applesauce (the babyfood variety). Coconut is not low in fat...but I reduced the one cup called for with 4 Tbsp. and I toasted it first...to bring out the yummy flavor. I loved the way this dough went together...and will make this again...next time substituting my favorite dried cranberries and pecans and just a smidge of chopped dates...in place of the coconut.

The only drawback to making biscotti is that it is so good, that portion control is a bit of a challenge. I mean, the stuff becomes stale after a few days...so what's a woman to do?