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Eat Right: Two Italian-Inspired Snacks

  • By Elana Iaciofano
  • Published Feb 7, 2014
  • Updated Feb 13, 2014 at 4:24 PM UTC
Photo: Elana Iaciofano


Take your pick of salty or sweet on your next ride with these two Italian-inspired, nutrient-packed snacks.

Biscotti for Bikers

Biscotti are traditional Italian cookies that are twice cooked, so they’re extra crispy. They are often stuffed with different nuts and berries, or even chocolate. In this power-packed version, the ingredients are guaranteed to both energize and taste great. The result is a cookie you can nibble on long rides or dunk in your morning coffee.

Ingredients:
1 cup whole-wheat flour
1 cup brown rice flour
1 tsp baking powder
½ cup natural cane sugar
2 eggs
1 egg white, beaten
½ cup dried cranberries
½ cup dried figs, chopped
½ cup salted pistachios
¼ cup sunflower seeds
¼ tsp sea salt
½ tsp cinnamon
1/8 tsp nutmeg

Directions:

Preheat oven to 350 degrees. Combine the flours, baking powder and salt in a large bowl. Add in the nuts, seeds and fruit. Stir to combine. In a separate bowl, whisk together sugar and eggs. Pour the egg mixture into the flour mixture and stir to combine. Make sure it is well-combined and that there are no dry patches. The dough will be very thick, but keep mixing to make sure everything is evenly combined. Line a large baking sheet with parchment paper. Cut the dough into two sections. Using as little flour as possible on your work surface, roll each section into a log that’s about 10–12 inches long and 1.5 inches wide, working out the air pockets as you go. Set the logs on the lined baking sheet about 3 inches apart. Brush the sides and top with the egg white. Bake until golden brown and firm in the center, about 35 minutes, rotating the sheets halfway through the baking process. Remove from the oven and let cool for about 30 minutes. Reduce the oven temperature to 300 degrees. With a serrated knife, slice the logs into ½-inch thick slices, cutting on a bias (slanted). Lay the sliced cookies flat on the baking sheet. Bake about 15 minutes, rotating the baking sheets if needed. Flip the cookies over and bake until both sides are a deep golden brown, another 10 to 15 minutes. Set the baking sheets on racks to cool completely. Makes about 24 biscotti.

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FILED UNDER: Nutrition / Recipes TAGS:

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