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Prep Time: 0 Minutes Cook Time: 70 Minutes |
Ready In: 70 Minutes Servings: 15 |
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It comes out great and the texture of the biscotti is nice and tender. Ingredients:
1 (15.6-oz.) pkg. pillsbury® cranberry quick bread & muffin mix |
1/2 cup butter, melted |
2 eggs, slightly beaten |
1/2 cup white vanilla chips |
2 to 5 tablespoons pillsbury best® all purpose or unbleached flour |
2 to 4 tablespoons powdered sugar |
substitutions: i've substituted 1/2 cup of butter-flavored crisco in place of the butter and/or 1/2 cup of egg substitute for the 2 eggs and it still came out really well. |
Directions:
1. Heat oven to 350°F. Spray large cookie sheet with nonstick cooking spray. In large bowl, combine quick bread mix, butter and eggs; stir 50 to 75 strokes with spoon until mix is moistened. (Dough will be sticky.) Stir in vanilla chips.
2. Sprinkle work surface with 1 to 2 tablespoons of the flour. Turn dough out onto floured surface. Roll dough into ball, adding flour as necessary to prevent sticking. Divide dough in half; place on sprayed cookie sheet. Form each half into 9x3-inch loaf, placing 4 inches apart. Flatten tops slightly.
3. Bake at 350°F. for 23 to 30 minutes or until light golden brown. Remove from oven. Cool 15 minutes.
4. On cutting board, cut each loaf into 3/4-inch crosswise slices. Place slices upright and 1 inch apart on same cookie sheet.
5. Return to oven; bake an additional 12 to 18 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar.
6. Cool 10 minutes. Serve warm or cool.
7. Enjoy and make sure and invite someone special over after you bake them and arrange them on a plate!
8. This recipe came off the website and is credited to:
9. Barbara Gammill
10. Huntsville, AL
11. Bake-Off® Contest 40, 2002
12. Adapted by Paulette Le Pore Motzko, 01/09
13. Paulettemotzko
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