Mixed Nut Biscotti

1/2 c Sugar

1/2 c Brown sugar; packed

1/4 c Margarine or butter

-softened 3 Eggs

3 c All-purpose flour

3 ts Baking powder

2 ts Pumpkin pie spice

1/3 c Mixed nuts; chopped

1) Heat oven to 350F. Spray 1 large or 2 small cookie sheets with

nonstick cooking spray. 2) In large bowl, combine sugar, brown sugar and margarine; beat until

well blended. Add eggs; beat well. Lightly spoon flour into measuring cup; level off. STir in flour, baking powder and pumpkin pie spice; mix well. Stir in nuts. 3) With spray coated hands, shape dough into 3 rolls, about 7 inches

long. Place rolls at least 3 inches apart on sprayed cookie sheet; flatten each to form 3/4 inch thick rectangle, about 3 inches wide and 7 inches long. 4) Bake at 350F for 18-25 mintues or until rectangles are light golden

brown and centers are firm to the touch. Place rectangles on wire racks; cool 5 mintues. 5) Wipe cookie sheet clean. With serrated knife, cut each rectangle

into 1/2 inch slices; place, cut side up, on cookie sheet.

6) Bake at 350F for 6-8 minutes or until top surface is slightly dry.

Turn cookies over; bake an addtional 6-8 min or until top surface is slightly dry. Remove cookies from cookie sheets; cool completely on wire racks. Store tighly covered. Serving size: 1 cookie Calories 70 Calories from fat 20 Total fat 2 g Chol 15 mg Sodium 55 mg Source: Pillsbury Fast and Healthy Cookbook Nov/Dec 96
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