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Full Online Book HomeLearning KitchenCookies - Biscotti - Snickerdoodle Biscotti
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Cookies - Biscotti -  Snickerdoodle Biscotti Post by :edanr Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3105

Click below to download : Cookies - Biscotti - Snickerdoodle Biscotti (Format : PDF)

Cookies - Biscotti - Snickerdoodle Biscotti

2 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
2 tablespoons sugar
1 teaspoon ground cinnamon
1 large egg white


Preheat oven to 350 degrees F.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough onto a lightly floured surface; knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness. Combine 2 tabalespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.

Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2 inch) slices. Place the slices, cut side down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

serving size: 1 biscotti 84 cal, 1.2 g fat, 1.9 g pro, 16.5 g carb, 22 mg chol, 61 mg sod.

Source: "Cooking Light-11/00"

Yield: "2 1/2 dozen"
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