The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a great not-too-sweet snack or dessert.

Recipe by Cooking Light April 2001

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Yield:
2 dozen (serving size: 1 biscotto)
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Ingredients

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Directions

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  • Preheat oven to 300°.

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  • 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.

  • 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.

Nutrition Facts

102 calories; calories from fat 23%; fat 2.6g; saturated fat 0.6g; mono fat 1.4g; poly fat 0.5g; protein 2.2g; carbohydrates 18g; fiber 0.7g; cholesterol 18mg; iron 0.8mg; sodium 52mg; calcium 14mg.
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