Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Baking biscotti twice give them a nice crunch and the texture necessary to stand up to dunking. Be careful to spoon the flour into the measuring cup; it'll give you a more accurate measure and a better end product.

Recipe by Cooking Light July 2010

Gallery

Recipe Summary test

Yield:
2-1/2 dozen (serving size: 1 biscotto)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

    Advertisement
  • Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

  • Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutrition Facts

103 calories; calories from fat 22%; fat 2.5g; saturated fat 0.8g; mono fat 0.7g; poly fat 0.9g; protein 1.8g; carbohydrates 18.2g; fiber 0.3g; cholesterol 23mg; iron 0.7mg; sodium 62mg; calcium 25mg.
Advertisement