Fruit and Nut Biscotti
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.
In Italian, biscotti means “cookies”. In our country, it refers specifically to the crisp twice-baked cookies that have become so popular with coffee.
Serving Size: 1 Cookie Calories60 ,
% Daily Value Total Fat3g3% (Saturated Fat0g,0% ), Cholesterol12mg12%; Sodium50mg50%; Total Carbohydrate9g9% (Dietary Fiber0g0% ), Protein1g1% ; % Daily Value* Vitamin A2%; Iron2%;
1/2 Starch; 1/2 Fat; *Percent Daily Values are based on a 2,000 calorie diet.