| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Biscotti | 4 | Dozen | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Brown sugar; packed |
| 1/4 | c | Margarine or butter; softened |
| 1 | ts | Vanilla |
| 3 | Eggs | |
| 3 | c | All-purpose flour |
| 3 | ts | Baking powder |
| 1/2 | ts | Nutmeg |
| 3/4 | c | Candied cherries; chopped |
| 1/2 | c | Almonds; chopped |
| 2 | ts | Skim milk |
| 1 | tb | Sugar |
| 1/2 | ts | Nutmeg |
INSTRUCTIONS
GLAZE 1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds. 3) 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 thinck rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Carbs 13 g Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96 Posted to MM-Recipes Digest V3 #351 From: Gruenwald <sitm@ekx.infi.net> Date: Sun, 22 Dec 1996 20:34:16 -0600
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