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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Biscotti is an Italian cookie that is baked as a loaf, sliced, and then baked again. Dip this extra-crunchy cookie into coffee or warm milk. Ingredients:
3/4 cup sugar |
1 teaspoon vanilla extract |
2 large eggs, lightly beaten |
2 cups all-purpose flour |
3/4 cup slivered almonds, chopped and toasted |
1/2 cup golden raisins |
1 3/4 teaspoons baking powder |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine sugar, vanilla, and eggs in a large bowl; stir well with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients. Gradually add flour mixture to sugar mixture, beating with a mixer at low speed until a dry dough forms.
3. Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into a 13-inch-long roll. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness.
4. Bake at 350° for 20 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll into 18 (1/2- inch) slices. Place slices, cut sides down, on baking sheet.
5. Reduce oven temperature to 300°. Bake cookies 10 minutes. Turn cookies; bake an additional 10 minutes. Remove from baking sheet; cool completely on wire rack.
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