Chestnut Biscotti

Cooking Light
16 biscotti (serving size: 1 biscotto)


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1/2 cup sugar
2 tablespoons stick margarine, softened
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
Dash of salt
1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells)
Cooking spray


Preheat oven to 350°.

Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well-blended. Add chestnuts; beat well.

Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack.

Cut roll diagonally into 16 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Bake at 350° for 5 minutes. Turn cookies over; bake an additional 5 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

Note: Store the biscotti in an airtight container.

Created date

October 2003

Nutritional Information

Calories 90
Caloriesfromfat 20 %
Fat 2 g
Satfat 0.4 g
Monofat 0.8 g
Polyfat 0.6 g
Protein 1.6 g
Carbohydrate 16.3 g
Fiber 0.8 g
Cholesterol 14 mg
Iron 0.6 mg
Sodium 23 mg
Calcium 22 mg