Snickerdoodle Biscotti Recipe #90003
So Yummy and quite healthy, 84 calories each, 1 g of fat. From Cooking Light's November 2000 issue (my favorite issue)
1¼ hours | 20 min prep
30 biscotti
- 2 3/4 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon good vanilla extract
- 3 large eggs
- cooking spray
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 large egg white
- Preheat Oven to 350.
- Measure flour into a large bowl using the scoop and level method.
- Add 1 C. Sugar, Baking powder, and salt.
- Mix Oil Vanilla and ewhole eggs in a small bowl and add to the large bowl, your dough will be dry and quite crumbly.
- Turn dough out onto a floured surface and knead 7 or 8 times.
- Divide in half. Shape each portion into a roll about 8 inches long, and place them a six or so inches apart on a cookie sheet lined with parchment.
- Flatten each roll to 1 inch thick.
- Combine the 2 Tbsp. Sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
- Bake at 350 for 30 minutes.
- Remove from the sheet and cool for 15 minutes.
- Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
- Reduce oven temp to 325 and then bake 10 more minutes, turn over and bake 10 more.
- They'll be soft in the middle but will harden as they cool.
- Cool completely on a wire rack.
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5 stars