Cashew-And-Golden Raisin Biscotti – a delicious recipe with flour, baking powder, nutmeg, baking soda, ground mace, sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 300u00b0.
2
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 300u00b0 for 45 minutes. Cool 10 minutes on a wire rack.
3
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.
407
kcal
Calories
6
g
Fat
77
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 2/3 cups all-purpose flour, 3/4 teaspoon baking powder, 1/2 teaspoon grated whole nutmeg, 1/4 teaspoon baking soda, and more.
Yes, Cashew-And-Golden Raisin Biscotti falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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