Mary & Martha's Kitchen Recipe

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Spiced Cherry Biscotti Recipe 1/2 c Sugar 1/4 c Margarine or butter 1 ts Vanilla 3 c All-purpose flour 1/2 ts Nutmeg 1/2 c Almonds; chopped -------------------- --------------- --- 2 ts skim milk 1/2 ts Nutmeg 1/2 c Brown sugar; packed -softened 3 Eggs 3 ts Baking powder 3/4 c Candied cherries; chopped -------------------- -----------------glaze- -- ? -----glaze---------- ----------------------- 1 tb Sugar 1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and 1/2 tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 min. or until rectangles are light golden brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle into 1/2 inch slices; place, cut side up, on cookie sheet. 7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Carbs 13 g Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96 -----

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<h1>Spiced Cherry Biscotti</h1> <h2>Recipe</h2><p> <P>1/2 c Sugar <P>1/4 c Margarine or butter <P>1 ts Vanilla <P>3 c All-purpose flour <P>1/2 ts Nutmeg <P>1/2 c Almonds; chopped <P>-------------------- --------------- --- 2 ts skim milk 1/2 ts Nutmeg <P>1/2 c Brown sugar; packed <P>-softened 3 Eggs <P>3 ts Baking powder <P>3/4 c Candied cherries; chopped <P>-------------------- -----------------glaze- -- ? -----glaze---------- ----------------------- 1 tb Sugar <P>1) Heat over to 350F. Spray 1 large or 2 small cookie sheets with <P>nonstick cooking spray. 2) In large bowl, combine 1/2 cup sugar, brown sugar and margarine; beat <P>until well blended. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off. Stir in flour, baking powder and 1/2 tsp nutmeg; mix well. Stir in cherries and almonds. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches <P>long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thinck rectangle, about 3 inches wide and 7 inches long. 4) Brush rectangles with milk. In small bowl, combine 1 tbsp sugar and <P>1/2 <P>tsp nutmeg. Sprinkle over tops. 5) Bake at 350F for 20-28 min. or until rectangles are light golden <P>brown and centers are firm to the touch. Place rolls on wire racks; cool 5 minutes. 6) Wipe cookie sheet clean. With serrated knife, cut each rectangle <P>into 1/2 inch slices; place, cut side up, on cookie sheet. <P>7) Bake at 350F for 6-8 min or until top surface is slightly dry. Turn <P>cookies over; bake an additional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tightly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Carbs 13 g Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96 ----- <div><a href='http://www.maryandmarthaskitchen.com/Spiced_Cherry_Biscotti/10164/' title='Spiced Cherry Biscotti Recipe'>Spiced Cherry Biscotti Recipe</a></div>

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