Chestnut Biscotti

(16 servings)

  • 1/2 cup sugar
  • 2 tablespoons stick margarine or butter-softened
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon of salt
  • 1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells)
  • Cooking spray
Preheat oven to 350 degrees.

Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well-blended. Add chestnuts; beat well.

Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness.

Bake at 350 degrees for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack.

Cut roll diagonally into 16 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Bake at 350 degrees for 5 minutes. Turn cookies over; bake an additional 5 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.

If desired, you can melt 1/2 cup of semi-sweet chocolate and drizzle on one side of the biscotti. Note: Store the biscotti in an airtight container.

Mr Breakfast would like to thank HollyMartel for this recipe.

Recipe number 1944. Submitted 12/27/2006.