| 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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