Spiced cherry biscotti

Yield: 4 Dozen

Measure Ingredient
½ cup Sugar
½ cup Brown sugar; packed
¼ cup Margarine or butter; softened
1 teaspoon Vanilla
3 Eggs
3 cups All-purpose flour
3 teaspoons Baking powder
½ teaspoon Nutmeg
¾ cup Candied cherries; chopped
½ cup Almonds; chopped
2 teaspoons Skim milk
1 tablespoon Sugar
½ teaspoon Nutmeg


1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine ½ cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.

Stir in flour, baking powder and ½ tsp nutmeg; mix well. Stir in cherries and almonds. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form ¾ inch thinck rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk.

In small bowl, combine 1 tbsp sugar and ½ tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered.

Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Carbs 13 g Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96

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