The BEST Russian ‘Sukhariki’ // Walnut Raisin Biscotti

1 fat, 1 grain20140406-142911.jpg

Suhariki, in Russian, means croutons but sukhariki, means biscotti. Tricky right? Well, this weekend we had some guests visiting. Obviously we had to treat them with some delicious biscotti!

20140406-142916.jpgThe traditional recipe my grandmother uses has butter in it. This causes the biscotti to be a little softer and spread more while baking. My mother likes the traditional recipe more. I like the fact that these are so crunchy because I like to dip them in my coffee or tea. Our guests loved these and begged for the recipe!

20140406-142921.jpgAdapted from California Walnuts

2 cups all-purpose flour

1 tsp baking powder

1/4 tsp salt

3/4 cup granulated sugar + extra for sprinkling

2 eggs

1/4 cup vegetable oil

1 tbsp orange juice

2 tsp grated orange rind

1.5 tsp vanilla

1 cup walnuts, chopped

1/2 cup raisins

1 egg white

>>Preheat oven to 350F. Combine flour, baking powder, and salt in a bowl and set aside. Beat sugar and eggs in a seperate bowl for 2-3 mins until thick. Mix in the oil, juice, rind, and vanilla. Slowly add the flour mixture and then fold in the walnuts and raisins. On a floured table top, knead the dough and shape into 2 flat logs (about 8×2). Brush an egg white and water mixture on top and sprinkle with sugar. Bake 25-30 mins. Reduce oven to 300F, and let the logs cool slightly while you wait for the oven. Cut the logs into slices, and turn them onto their sides. Bake 15 mins, or until golden brown.

Makes about 30 biscotti, which yields 1 fat & 1 grain exchange per biscotti



Healthy Russian Crepes “Blini”

[2 fats, 2 grains]

20140303-110614.jpgInstead of pancakes and waffles on sundays, my mother and grandmother always made blini. I grew up eating these all the time. Sometimes with caviar, yogurt, honey, condensed milk, the list goes on. My grandmother stuffed them with meat and sometimes with cottage cheese to make blintzes.

So what’s the difference between a crepe and blini? I honestly have no idea. For all I know they are the same thing.

I decided to take my grandmother’s recipe and analyze it for exchanges as well as make a few healthier swaps. Here is the family not-so-secret recipe: 2 eggs, ¼ tsp. salt, ¼ tsp. sugar, ½ cup milk, 2 cups flour, 2 tbsp. oil

Here is my single serve edition:

  • 1/3 cup whole wheat flour * [2 grains]
  • 2 tsp. coconut oil [2 fat]
  • 1 tbsp. egg whites
  • 1/2 cup milk (dairy/non-dairy) [1/2 dairy]
  • pinch of salt & sugar

>> Combine wet ingredients, then add to dry. Heat skillet and line with a cooking spray. Pour batter** onto skillet and move the pan around so that the batter covers the whole skillet with a thin layer. Once the sides start to curl and the bottom is golden, flip it and cook the other side until it is golden. Repeat until your batter is gone. (This recipe should only make 1-2 blini depending on your skillet size).

*Any type of flour will work fine.

**Your batter should be extremely thin. Here is my grandmother’s “blini” test: Stick your finger in the batter and and rub to feel the consistency. It should be thick enough to feel the flour grains, but thinner than that of a pancake or waffle batter.

Today I enjoyed my blini with 3 fruit servings and Justin’s honey almond butter

How do you eat your crepes?