ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chestnut Biscotti

Yield 16 biscotti (serving size: 1 biscotto)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

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

  5. 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.

  6. Note: Store the biscotti in an airtight container.