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Chestnut Biscotti

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  Sugar 1⁄2 Cup (8 tbs)
  Margarine 2 Tablespoon, softened (Stick)
  Egg 1 Large
  Vanilla extract 1 1⁄2 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Salt 1 Dash
  Cooked shelled chopped chestnuts 1⁄2 Cup (8 tbs) (About 1/2 Pound In Shells)
  Vegetable cooking spray 1

Preheat oven to 350°.
Combine sugar and margarine in a large bowl; beat at medium speed of an electric 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, and flatten to a 1-inch thickness.
Bake roll 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-thick) slices.
Place slices, cut sides down, on baking sheet.
Bake at 350° for 5 minutes.
Turn cookies over, and bake an additional 5 minutes (biscotti will be slightly soft in center but will harden as they cool).
Remove from baking sheet; let cool completely on wire rack.

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