Cinnamon biscotti

Yield: 1 Servings

Measure Ingredient
2½ cup Flour
¾ cup Sugar
1½ teaspoon Baking powder
1½ teaspoon Ground cinnamon
¼ teaspoon Salt
3 larges Eggs
2 tablespoons Stick margarine; melted
2 teaspoons Vanilla extract
\N \N Cooking spray
2 tablespoons Sugar
½ teaspoon Ground cinnamon

Cooking Light, May 1997

1. Preheat oven to 325.

2. Combine first 5 ingredients in a large bowl: make a well in center of mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour mixture, stirring just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 10 times.

Shape dough into a 16 inch roll. Place roll on a baking sheet coated with cooking spray; flatten to a ¾ inch thickness. Combine 2 tbsp. sugar and ½ tsp. cinnamon; sprinkle over dough.

4. Bake at 325 for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 24 (½ inch) slices.

Place, cut sides down, on a baking sheet. Bake at 325 for 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; let cool completely on a wire rack.

Calories 96 (17% from fat) Fat

Posted to EAT-LF Digest by Mary <billy@...> on Mar 03, 1998

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