Soft Biscotti
Yield
1 batchPrep
30 minCook
50 minReady
1 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | cups |
all-purpose flour
|
|
| 2 ¼ | cups |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 4 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ½ | cups |
butter
softened |
|
| 4 | large |
eggs
beaten |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
milk
|
|
| 1 | cup |
raisins, seedless
|
|
| 1 | cup |
nuts
finely |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.7 | l |
all-purpose flour
|
|
| 532 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 2E+1 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 355 | ml |
butter
softened |
|
| 4 | large |
eggs
beaten |
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
milk
|
|
| 237 | ml |
raisins, seedless
|
|
| 237 | ml |
nuts
finely |
|
Directions
1) Sift flour, sugar, salt, baking powder and soda. Add butter and mix like pie dough.
2) Make a well and put eggs into it. Add flavoring and knead. Dough should be medium soft. Add enough milk to make a soft dough (if too soft, add flour 2 tbsp at a time 3) Form a rope 18 inch long, ½ inch thick to fit cookie sheet. 4) Bake at 325 degrees, 45 to 50 min. Cut while still hot and brown under broiler on both sides.
