Mixed Nut Biscotti
Mixed Nut Biscotti recipe
Yield
36 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
packed |
*
|
| ¼ | cup |
margarine
or butter, softened |
|
| 3 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
pumpkin pie spice
|
|
| ⅓ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
packed |
*
|
| 59 | ml |
margarine
or butter, softened |
|
| 3 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 15 | ml |
baking powder
|
|
| 1E+1 | ml |
pumpkin pie spice
|
|
| 79 | ml |
nuts
chopped |
|
Directions
Heat oven to 350℉ (180℃).
Spray 1 large or 2 small cookie sheets with nonstick cooking spray.
In large bowl, combine sugar, brown sugar and margarine; beat until well blended.
Add eggs; beat well. Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and pumpkin pie spice; mix well.
Stir in nuts.
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 thick rectangle, about 3 inches wide and 7 inches long.
Bake at 350℉ (180℃) for 18 to 25 mintues or until rectangles are light golden brown and centers are firm to the touch.
Place rectangles on wire racks; cool 5 mintues.
Wipe cookie sheet clean.
With serrated knife, cut each rectangle into ½ inch slices; place, cut side up, on cookie sheet.
Bake at 350℉ (180℃) for 6 to 8 minutes or until top surface is slightly dry.
Turn cookies over; bake an addtional 6 to 8 min or until top surface is slightly dry.
Remove cookies from cookie sheets; cool completely on wire racks.
Store tighly covered.
Makes 3 dozen.
