36 Servings
Ingredients:
1/2 c (125 mL) unsalted butter, at room temperature
3/4 c (175 mL) Granulated sugar
1/4 c (60 mL) Packaged dark brown sugar
2 Large eggs
1 tbsp Vanilla extract
2 c (500 mL) Compliments all-purpose flour
1/2 c (125 mL) Compliments cocoa
1 1/2 tsp Baking powder
1 tsp Ginger
1/2 tsp each ground cardamom, cinnamon and salt
1 c (250 mL) Compliments slivered almonds
Directions:
1. Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper. With an electric mixer, beat butter with sugars until pale and fluffy. Add eggs and vanilla and blend well.
2.Sift together flour, cocoa, baking powder, spices and salt. Stir flour mixture into butter mixture until blended. Stir in almonds. Shape cookie dough into 2 logs and place on prepared baking sheet, leaving 3 inches (8 cm) between logs. Press lightly to flatten slightly. Bake 40 min. Remove from oven.
3.Reduce oven temperature to 325°F (160°C) and line a second baking sheet with parchment paper. While still warm, slice 1/2-inch (1 cm) biscotti on the bias with a serrated knife. Place on baking sheet. Bake 12 to 15 min. until lightly browned around the edges. Biscotti will firm up further as they cool.
Nutritional Information (per serving):
Calories: 100
Fat: 4 grams
Carbohydrates:13 grams
Protein: 2 grams
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