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Chestnut Biscotti Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Margarine||2 Tablespoon, softened (Stick)|
|Vanilla extract||1 1⁄2 Teaspoon|
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Baking powder||1 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Cooked shelled chopped chestnuts||1⁄2 Cup (8 tbs) (About 1/2 Pound In Shells)|
|Vegetable cooking spray||1|
Serving size: Complete recipe
Calories 1548 Calories from Fat 383
% Daily Value*
Total Fat 43 g66%
Saturated Fat 12.6 g63.1%
Trans Fat 0 g
Cholesterol 235.5 mg
Sodium 666.7 mg27.8%
Total Carbohydrates 263 g87.8%
Dietary Fiber 4.6 g18.4%
Sugars 111.6 g
Protein 24 g48.3%
Vitamin A 32.4% Vitamin C 61.3%
Calcium 44.7% Iron 57.2%
*Based on a 2000 Calorie diet
Combine sugar and margarine in a large bowl; beat at medium speed of an electric 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.
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, and flatten to a 1-inch thickness.
Bake roll at 350° for 30 minutes.
Remove roll from baking sheet; let cool 10 minutes on a wire rack.
Cut roll diagonally into 16 (1/2-inch-thick) slices.
Place slices, cut sides down, on baking sheet.
Bake at 350° for 5 minutes.
Turn cookies over, and bake an additional 5 minutes (biscotti will be slightly soft in center but will harden as they cool).
Remove from baking sheet; let cool completely on wire rack.