Biscotti with Raisinets

recipe

Yield:

20 biscotti (serving size: 1 biscotto)

Recipe from

Nutritional Information

Calories 74
Caloriesfromfat 30 %
Fat 2.5 g
Satfat 1.4 g
Monofat 0.7 g
Polyfat 0.1 g
Protein 1.1 g
Carbohydrate 11.8 g
Fiber 0.2 g
Cholesterol 16 mg
Iron 0.5 mg
Sodium 57 mg
Calcium 20 mg

Ingredients

1/2 cup packed brown sugar
3 tablespoons butter or stick margarine, softened
1/2 teaspoon vanilla extract
1 large egg
1 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
1/4 cup chocolate-covered raisins (such as Raisinets)
Cooking spray

Preparation

Preheat oven to 350°.

Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well-blended. Stir in chocolate-covered raisins.

Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness.

Bake at 350° for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut roll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325°. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Note:

March 1999
My Notes

Only you will be able to view, print, and edit this note.

Add Note