Title: Walnut-Cinnamon Biscotti
Categories: Biscotti
Yield: 1 Servings

2 1/2 c Pioneer Low Fat Biscuit and
-Baking mix
2/3 c Granulated sugar
1 tb Instant coffee granules
3/4 ts Ground cinnamon
2 lg Eggs
1 Egg white
1/2 c Chopped walnuts or pecans

Directions: Combine first 4 ingredients in a mixing bowl. Add eggs and egg
white, beating at medium speed with an electric mixer until blended. Stir
in chopped nuts. (Mixture will be crumbly) Shape dough into a ball. cover
dough and chill 30 minutes. Divide dough in half. Shape each portion into a
8 x 2-inch long log on lightly greased baking sheets. Bake at 350 for 25
minutes or until firm. Let cool on baking sheets 5 minutes. Remove to wire
racks to cool. Cut diagonally into 1/2-inch thick slices. Place slices on
baking sheets. Bake at 350 for 3 minutes; turn slices over and bake 3
minutes more. Remove to wire racks to cool. Makes about
2 1/2 dozen.

Posted to brand-name-recipes by P&S Gruenwald on Feb 20,
1998