Cashew-and-Golden Raisin Biscotti

The ultimate travel cookies, crunchy biscotti are perfect for picnic-packing. They make a great not-too-sweet snack or dessert.

Yield: 2 dozen (serving size: 1 biscotto)

Ingredients

• 1 2/3  cups  all-purpose flour
• 3/4  teaspoon  baking powder
• 1/2  teaspoon  grated whole nutmeg
• 1/4  teaspoon  baking soda
• 1/4  teaspoon  ground mace
• 3/4  cup  sugar
• 2  teaspoons  vanilla extract
• 2  large eggs
• 3/4  cup  chopped dry-roasted cashews
• 3/4  cup  golden raisins
• Cooking spray

Preparation

Preheat oven to 300°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 4 ingredients (flour through mace) in a large bowl. Beat the sugar, vanilla, and eggs with a mixer in a large bowl at medium speed until thick. Stir in the flour mixture, cashews, and raisins. Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 12-inch roll. Place roll on a baking sheet coated with cooking spray, and pat to 1-inch thickness. Bake at 300° for 45 minutes. Cool 10 minutes on a wire rack.

Cut roll diagonally into 24 (1/2-inch) slices; stand the slices upright on baking sheet. Bake for 20 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Nutritional Information

Calories:

102 (23% from fat)

Fat:

2.6g (sat 0.6g,mono 1.4g,poly 0.5g)

Protein:

2.2g

Carbohydrate:

18g

Fiber:

0.7g

Cholesterol:

18mg

Iron:

0.8mg

Sodium:

52mg

Calcium:

14mg