Ingredients
-
2 3/4
-
1
-
2
-
1/4
-
1
-
1
-
3
-
-
2
-
1
-
1
-
-
-
-
Directions
Snickerdoodle Biscotti,So yummy and quite healthy: 84 calories each, 1 g of fat. From Cooking Light’s November 2000 issue (my favorite issue),SO delicious! I made them as written, then dipped them in melted chocolate and sprinkles for some fun color.
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Steps
|
1
Done
|
Preheat Oven to 350 Degrees F. |
|
2
Done
|
Measure Flour Into a Large Bowl Using the Scoop and Level Method. |
|
3
Done
|
Add 1 Cup Sugar, Baking Powder and Salt. |
|
4
Done
|
Mix Oil, Vanilla and Whole Eggs in a Small Bowl, and Add to the Large Bowl (your Dough Will Be Dry and Quite Crumbly). |
|
5
Done
|
Turn Dough Out Onto a Floured Surface and Knead 7 or 8 Times. |
|
6
Done
|
Divide in Half. Shape Each Portion Into a Roll About 8 Inches Long, and Place Them Six or So Inches Apart on a Cookie Sheet Lined With Parchment. |
|
7
Done
|
Flatten Each Roll to 1 Inch Thick. |
|
8
Done
|
Combine the 2 Tablespoons Sugar and Cinnamon, Then Gently Brush the Tops of the Rolls With the Egg White and Sprinkle With Cinnamon Sugar. |
|
9
Done
|
Bake at 350 For 30 Minutes. |
|
10
Done
|
Remove from the Sheet and Cool For 15 Minutes. |
|
11
Done
|
Cut Diagonally Into 1/2 Inch Slices and Lay Them Cut Sides Down on the Cookie Sheet Again. |
|
12
Done
|
Reduce Oven Temp to 325 Degrees F and Then Bake 10 More Minutes, Turn Over and Bake 10 More. They'll Be Soft in the Middle but Will Harden as They Cool. |
|
13
Done
|
Cool Completely on a Wire Rack. |
