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Cashew-and-Golden Raisin Biscotti

Yield 2 dozen (serving size: 1 biscotto)
The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a great not-too-sweet snack or dessert.

Ingredients

  • 1 2/3 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon grated whole nutmeg
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground mace
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 3/4 cup chopped dry-roasted cashews
  • 3/4 cup golden raisins
  • Cooking spray

Nutrition Information

  • calories 102
  • caloriesfromfat 23 %
  • fat 2.6 g
  • satfat 0.6 g
  • monofat 1.4 g
  • polyfat 0.5 g
  • protein 2.2 g
  • carbohydrate 18 g
  • fiber 0.7 g
  • cholesterol 18 mg
  • iron 0.8 mg
  • sodium 52 mg
  • calcium 14 mg

How to Make It

  1. Preheat oven to 300°.

  2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.

  3. Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.