Fruit and Nut Biscotti

Fruit and Nut Biscotti

Ingredients

1/2    cup sugar   1/4    cup margarine or butter, softened   1    teaspoon grated lemon peel   2    tablespoons lemon juice   1/2    teaspoon vanilla   2    eggs   1 3/4    cups All Purpose Flour   1    teaspoon baking powder   1/2    teaspoon baking soda   1/2    teaspoon cinnamon   1/2    cup finely chopped pecans   1/2    cup chopped assorted dried fruit

Step 1 Heat oven to 350°F. Lightly grease cookie sheet. In large bowl, combine sugar and margarine; beat until light and fluffy. Add lemon peel, lemon juice, vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking powder, baking soda and cinnamon; mix well. Add to sugar mixture; mix well. Stir in pecans and dried fruit.

Step 2 On lightly floured surface, gently knead dough 5 or 6 times. Shape dough into two 10-inch tolls. Place rolls 4 inches apart on greased cookie sheet, flatten each to 2 inches width.

Step 3 Bake at 350°F. for 25 to 30 minutes or until set and golden brown. Remove from cookie sheet; place on wire racks. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Arrange slices, cut side down, on same cookie sheet.

 

Step 4 Bake at 350° F. for 8 to 10 minutes or until bottoms are crisp. Turn cookies over; bake an additional 5 to 6 minutes or until crisp. Remove from cookie sheet; cool 15 minutes or until completely cooled. Store in tightly covered container.

 

Expert Tips

In Italian, biscotti means “cookies”. In our country, it refers specifically to the crisp twice-baked cookies that have become so popular with coffee.

Nutrition Information

Serving Size: 1 Cookie Calories60 ,
% Daily Value Total Fat3g3% (Saturated Fat0g,0% ),   Cholesterol12mg12%; Sodium50mg50%; Total Carbohydrate9g9% (Dietary Fiber0g0% ),   Protein1g1% ;  % Daily Value* Vitamin A2%; Iron2%;

Exchanges:

1/2 Starch; 1/2 Fat;  *Percent Daily Values are based on a 2,000 calorie diet.

 

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