16 biscotti (serving size: 1 biscotto)

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 4

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

Step 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.

Step 6

Note: Store the biscotti in an airtight container.

Ratings & Reviews

bob1111's Review

April 03, 2010
This was an excellent recipe. I used actual butter instead of margarine, and half-white, half-whole-wheat flour. It was a little dry and crumbly, so I threw a splash of rice milk in and worked out smoothly. I am going to make this again, doubling the recipe, and bring to Easter tomorrow.