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Published: Cooking Light- 11/01/00
INGREDIENTS
2-3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packaged almond toffee bits (such as Hershey's Heath Bits' O Brickle)
1/2 cup packed brown sugar
2 teaspoons baking powder
1 tablespoon vegetable oil
1 teaspoon vanilla extract
3 large eggs
Cooking spray
INSTRUCTIONS
1. Preheat oven to 350 degrees.
2. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, granulated sugar, toffee bits, brown sugar, and baking powder in a large bowl. Combine vegetable oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface, and knead lightly 7 to 8 times. Divide dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.
3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Reduce oven temperature to 325 degrees; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
YIELD: 2-1/2 dozen (serving size: 1 biscotto)
NUTRITIONAL INFO
calories: 103 carbohydrates: 18.2 g cholesterol: 23 mg fat: 2.5 g sodium: 62 mg protein: 1.8 g calcium: 25 mg iron: 0.7 mg fiber: 0.3 g
2 pts
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