| 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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