PISTACHIO BISCOTTI
That's Italian! Baked twice for a crunchy texture, biscotti are mildly sweet cookies meant to be dunked in coffee.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. In large bowl, beat sugar, oil, vanilla and eggs with spoon. Stir in flour, baking powder, baking soda, salt and nuts.
- Place dough on lightly floured surface. Knead 15 times until smooth. On ungreased cookie sheet, shape half of dough at a time into 10x3-inch rectangle.
- Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on cookie sheet 15 minutes. Cut rectangle crosswise into 1/2-inch slices. Place slices, cut sides down, on cookie sheet.
- Bake about 15 minutes longer, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.
- In small microwavable bowl, microwave chocolate chips and shortening uncovered on High 30 to 60 seconds or until melted; stir until smooth. Drizzle chocolate over biscotti. Place on waxed paper until chocolate is set.
Nutrition Facts : Calories 100, Carbohydrate 12 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Biscotti, Sodium 45 mg, Sugar 5 g, TransFat 0 g
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