Harvest Biscotti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 40
Ingredients
˝ cup oil⅔ cup sugar˝ cup firmly packed brown sugar6 tbsp mayo2 tbsp egg replacer1 cup cooked, mashed sweet potato (1 large sweet potato)1 tbsp vanilla extract1 cup all-purpose flour3 cups whole wheat flour1 tbsp baking powder1 tsp cinnamon˝ tsp gingerĽ tsp nutmeg1/4 tsp salt˝ cup finely chopped pecans˝ cup dried cranberries
Beat oil, sugars, mayo, egg replacer, sweet potato and vanilla until blended.
Add flours, baking powder, cinnamon, ginger, nutmeg and salt and beat at low speed until blended.
Knead in pecans and cranberries.
Divide dough in half and shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
Bake at 375° for 25 minutes. Cool to the touch. Reduce oven temperature to 325°.
Cut each log crosswise into ˝ -thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven to cool completely
Serving Size: makes 40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Add flours, baking powder, cinnamon, ginger, nutmeg and salt and beat at low speed until blended.
Knead in pecans and cranberries.
Divide dough in half and shape each portion into a 10" x 6" log on a lightly greased cookie sheet.
Bake at 375° for 25 minutes. Cool to the touch. Reduce oven temperature to 325°.
Cut each log crosswise into ˝ -thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.
Bake at 325° for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven to cool completely
Serving Size: makes 40
Number of Servings: 40
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 113.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 21.2 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 1.6 g
- Protein: 1.9 g