Name: Walnut-Cinnamon Biscotti
Ingredients: 2 1/2 c Pioneer Low Fat Biscuit and Baking mix; 2/3 c Granulated sugar; 1 tb Instant coffee granules; 3/4 ts Ground cinnamon; 2 lg Eggs; 1 Egg white; 1/2 c Chopped walnuts or pecans

I am not here singling out those who have a so-called “weight problem.” Those of us who can eat what we please without gaining weight may be more guilty of gluttony and indulging the appetites of the body than the person who struggles –often with failure – to control his appetite for food. On the other hand, the overweight person should not excuse his failure. We should all examine ourselves as to whether we eat and drink to the glory of God, recognizing that our bodies are the temples of the Holy Spirit.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		Biscotti	1	Servings

INGREDIENTS

2 1/2	c	Pioneer Low Fat Biscuit and Baking mix
2/3	c	Granulated sugar
1	tb	Instant coffee granules
3/4	ts	Ground cinnamon
2	lg	Eggs
1		Egg white
1/2	c	Chopped walnuts or pecans

INSTRUCTIONS

Directions: Combine first 4 ingredients in a mixing bowl. Add eggs and egg
white, beating at medium speed with an electric mixer until blended. Stir
in chopped nuts. (Mixture will be crumbly) Shape dough into a ball. cover
dough and chill 30 minutes. Divide dough in half. Shape each portion into a
8 x 2-inch long log on lightly greased baking sheets. Bake at 350 for 25
minutes or until firm. Let cool on baking sheets 5 minutes. Remove to wire
racks to cool. Cut diagonally into 1/2-inch thick slices. Place slices on
baking sheets. Bake at 350 for 3 minutes; turn slices over and bake 3
minutes more. Remove to wire racks to cool. Makes about
2 1/2    dozen.
Posted to brand-name-recipes by P&S Gruenwald <sitm@ne.infi.net> on Feb 20,
1998

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