Chestnut Biscotti

Name: Chestnut Biscotti
Ingredients: 1/2 cup sugar; 2 tablespoons stick margarine, softened; 1 large egg; 1 1/2 teaspoons vanilla extract; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon ground nutmeg; Dash of salt; 1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells); Cooking spray

10 ingredients

6 steps

Ingredients

1/2 cup sugar
2 tablespoons stick margarine, softened
1 large egg
1 1/2 teaspoons vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg
Dash of salt
1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells)
Cooking spray

Directions

1

Preheat oven to 350°.
2

Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well-blended. Add chestnuts; beat well.
3

Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.
4

Bake at 350° for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack.
5

Cut roll diagonally into 16 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Bake at 350° for 5 minutes. Turn cookies over; bake an additional 5 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.
6

Note: Store the biscotti in an airtight container.