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| General Category : Cookies-Bars-Squares |
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| Food Group : Eggs, Grains, Nuts, Chocolate and Sweets, Cheese/Other Dairy |
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| Preparation Method : Bake |
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Candied mixed peel gives a familiar Christmas taste to biscotti, a wonderful partner to a cup of coffee.
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Ingredients
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1/3 cup (75 mL) butter, softened |
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3/4 cup (175 mL) granulated sugar |
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2 eggs |
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1 tsp (5 mL) vanilla |
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1/2 cup (125 mL) candied mixed peel |
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1-3/4 cups (425 mL) all-purpose flour |
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1/2 cup (125 mL) whole unblanched almonds |
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4 oz (125 g) chopped semisweet chocolate |
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2 tsp (10 mL) baking powder |
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1 egg white, lightly beaten |
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Preparation
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In large bowl, beat butter and sugar until light and fluffy; beat in eggs and vanilla. Toss peel with 1 tbsp/15 mL of the flour; stir into batter with almonds and chocolate. Whisk together the remaining flour and baking powder; stir into batter until soft, sticky dough forms.
On lightly floured work surface, work dough into smooth ball. Divide in half; roll each into 12-inch/30 cm long log. Transfer to parchment paper–lined baking sheet. Brush tops with egg white. Bake in 350°F/180°C oven until tops are dry and golden, about 25 minutes. Let cool on sheet for 5 minutes.
Transfer to cutting board; with chef's knife, cut diagonally into 3/4-inch/2 cm slices, wiping blade after each cut. Stand slices upright on baking sheet; bake until golden and crisp, about 20 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 2 weeks.)
Makes about 2 dozen biscotti.
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Nutritional information
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Per cookie: about 142 cal, 3 g pro, 6 g total fat (3 g sat. fat), 20 g carb, 1 g fibre, 22 mg chol, 55 mg sodium. % RDI: 2% calcium, 6% iron, 3% vit A, 10% folate.
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Source
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Homemakers Magazine: Dec./Jan. 2007
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