| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veg03 | 20 | servings | |
INGREDIENTS
| 1/2 | c | Packed brown sugar |
| 3 | tb | Butter or stick margarine; softened |
| 1/2 | ts | Vanilla extract |
| 1 | lg | Egg |
| 1 | c | All purpose flour |
| 3/4 | ts | Baking powder |
| 1/8 | ts | Salt |
| 1/4 | c | Chocolate covered raisins; (such as raisinets) |
| Cooking spray |
INSTRUCTIONS
1. Preheat oven to 350°. 2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate covered raisins. 3. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. 4. Bake at 350° for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut toll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 20 biscotti (serving size: 1 biscotto). CALORIES 74 (30% from fat); FAT 2.5g (sat 1.4g, mono 0.7g, poly O.lg); PROTEIN 1.lg; CARB ll.8g; FIBER O.2g; CHOL l6mg; IRON 0.Smg; SODIUM 57mg; Calc 2Omg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
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