Rating: 4 stars
1 Ratings
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Recipe by Cooking Light November 1996


Recipe Summary test

16 biscotti (serving size: 1 biscotto)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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.

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

  • 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.

  • Note: Store the biscotti in an airtight container.

Nutrition Facts

90 calories; calories from fat 20%; fat 2g; saturated fat 0.4g; mono fat 0.8g; poly fat 0.6g; protein 1.6g; carbohydrates 16.3g; fiber 0.8g; cholesterol 14mg; iron 0.6mg; sodium 23mg; calcium 22mg.