| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | All newly t, Biscotti | 48 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Firmly packed brown sugar |
| 1/4 | c | Margarine or butter, softened |
| 3 | Eggs | |
| 3 | c | All purpose flour |
| 3 | ts | Baking powder |
| 2 | ts | Pumpkin pie spice |
| 1/3 | c | Chopped mixed nuts |
INSTRUCTIONS
Heat oven to 350. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. In large bowl, combine sugar, brown sugar and margarine; beat until well blended. Add eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and pumpkin pie spice; mix well. Stir in nuts. With spray-coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. Bake at 350 for 18-25 minutes or until rectangles are light golden brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 minutes. Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. Bake at 350 for 6 to 8 minuts or until top surface is slightly dry. Turn cookies over; bake an additional 6 to 8 minutes or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Makes about 4 dozen cookies. Recipe by: Fast And Healthy November/December 1996 Posted to MC-Recipe Digest V1 #656 by L979@aol.com on Jul 6, 1997
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