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Suggest a better description1. Preheat oven to 350?. 2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes or until well-blended. Add egg, and beat well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate covered raisins. 3. Turn dough out onto a lightly floured surface, and knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to 3/4-inch thickness. 4. Bake at 350? for 25 minutes. Remove roll from baking sheet; cool 10 minutes on a wire rack. Cut toll diagonally into 20 (1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven temperature to 325?. Bake 10 minutes; turn biscotti over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack. Yield: 20 biscotti (serving size: 1 biscotto). CALORIES 74 (30% from fat); FAT 2.5g (sat 1.4g, mono 0.7g, poly O.lg); PROTEIN 1.lg; CARB ll.8g; FIBER O.2g; CHOL l6mg; IRON 0.Smg; SODIUM 57mg; Calc 2Omg Recipe by: Cooking Light, March 1999
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Serving Size: 1 Serving (20g) | ||
Recipe Makes: 20 servings | ||
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Calories: 69 | ||
Calories from Fat: 3 (4%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.3g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 10.6mg | 3 % | |
Sodium 20.4mg | 1 % | |
Potassium 25.3mg | 1 % | |
Total Carbohydrate 15.6g | 5 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 15.5g | ||
Protein 1g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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