| 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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