| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veg03 | 20 | Servings | |
INGREDIENTS
| 1/2 | c | Packed brown sugar |
| 3 | T | Butter or stick margarine |
| softened | ||
| 1/2 | t | Vanilla extract |
| 1 | Egg | |
| 1 | c | All purpose flour |
| 3/4 | t | Baking powder |
| 1/8 | t | Salt |
| 1/4 | c | Chocolate covered raisins |
| such as raisinets | ||
| Cooking spray |
INSTRUCTIONS
Preheat oven to 350ø. 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. 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. Bake at 350ø 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 325ø. 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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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 18
Total Fat: 2g
Cholesterol: 9.6mg
Sodium: 51.4mg
Potassium: 18.1mg
Carbohydrates: 10.3g
Fiber: <1g
Sugar: 5.4g
Protein: <1g