Recipe - Biscotti With Raisinets

One half cup Packed brown sugar
3 tablespoon Butter or stick margarine;
softened
One half teaspoon Vanilla extract
1 lg Egg
1 cup All purpose flour
Three fourths teaspoon Baking powder
1/8 teaspoon Salt
One fourth cup Chocolate covered raisins;
(such as raisinets)
Cooking spray

1. Preheat oven to 350ø.

2. Beat the first 3 ingredients at medium speed of a mixer 4 minutes
or until wellblended. 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 12inchlong roll. Place roll on a baking
sheet coated with cooking spray; flatten to 3/4inch thickness.

4. Bake at 350ø for 25 minutes. Remove roll from baking sheet; cool 10
minutes on a wire rack. Cut toll diagonally into 20 (1/2inch) slices.
Place, cut sides down, on baking sheet. Reduce oven temperature to
325ø. 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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