Dieting tips

The Glycaemic Index Diet
The gi index weight loss program is reliant on the gi index, a list showing food types and a score representing the speed that the glucose of the food gets transformed to glucose in the dieters system. The claim is that long-acting foods (ie those foods with a low Gi number), keep you satisfied for a longer period of time and help to consume less food without being miserabl;e.
It is also extremely useful for sufferers from diabetes, as the low GI foods are helpful in minimizing increases in blood glucose levels.

Biscotti Chez Panisse Recipe

	Category	Baking Recipes
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Ingredients And Procedures

3/4 C Walnuts

8 Tbsp Butter, sweet -- softened

3/4 C Sugar

2 Eggs

1 Tsp Vanilla extract

1 Tbsp Cognac or brandy

2 C Flour -- plus 2 T

1 1/2 Tsp Baking powder

1/4 Tsp Salt

Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and Cognac. In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1 1/2 inches wide and 12 inches long. Place on a baking sheet about 2 1/2 inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes.

Carefully remove the cylinders to a cutting board. Slice the cookies about 1/2 inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for 5-10 minutes, until the tops are lightly browned. Let cool and store in an airtight container.

NOTE: It is also delicious to add about 2 teaspoons of anise seed to the dough!

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<h1>Biscotti Chez Panisse</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3/4 C Walnuts <P>8 Tbsp Butter, sweet -- softened <P>3/4 C Sugar <P>2 Eggs <P>1 Tsp Vanilla extract <P>1 Tbsp Cognac or brandy <P>2 C Flour -- plus 2 T <P>1 1/2 Tsp Baking powder <P>1/4 Tsp Salt <P><P>Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and Cognac. In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1 1/2 inches wide and 12 inches long. Place on a baking sheet about 2 1/2 inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes. <P>Carefully remove the cylinders to a cutting board. Slice the cookies about 1/2 inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for 5-10 minutes, until the tops are lightly browned. Let cool and store in an airtight container. <P>NOTE: It is also delicious to add about 2 teaspoons of anise seed to the dough! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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