Does anyone have the Cinnamon Biscotti recipe...(more)

[Berurah]

I seem to have misplaced that magazine. Thanks!! Berurah

[Zinnia]

Hi,
I have the November 2000 issue of CL that has 9 recipes for biscotti and 3 of them have cinnamon in them; the Snickerdoodle Biscotti, Espresso-Chocolate Chip Biscotti, & Chai Spice Biscotti. Is it one of these?
I can't post them now-(Sorry!) but I hope this is of help to ya anyway..I know someone will come through for you by the time I get back here. Good luck! http://www.cookinglight.com/bbs/smile.gif Zinnia

[Berurah]

Thanks so much for responding, but it's not one of those. I *think* the Cinnamon Biscotti recipe was in one of the 1997 issues, but I'm not sure. I have the Nov. 2000 issue intact. I was beginning to think this board moved so fast that no one got a chance to read lots of the posts--glad you saw mine and responded! Berurah

[Grace]

Here it is:

CookWare(tm) from Cooking Light(r)

Cinnamon Biscotti

SOURCE: Cooking Light YEAR: May 1997 PAGE: 95

INGREDIENTS FOR 24 SERVINGS:
2-1/2 cups all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon
1/4 teaspoon salt
3 large eggs
2 tablespoons stick margarine, melted
2 teaspoons vanilla extract
Cooking spray
2 tablespoons sugar
1/2 teaspoon ground cinnamon

INSTRUCTIONS:
1. Preheat oven to 325 degrees.

2. Combine first 5 ingredients in a large bowl; make a well in center of
mixture. Combine eggs, margarine, and vanilla; stir with a whisk. Add to flour
mixture, stirring just until moist.

3. Turn dough out onto a lightly floured surface; knead lightly 10 times.
Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with
cooking spray; flatten to a 3/4-inch thickness. Combine 2 tablespoons sugar
and 1/2 teaspoon cinnamon; sprinkle over dough.

4. Bake at 325 degrees for 30 minutes. Remove roll from baking sheet; let cool
10 minutes on a wire rack. Cut roll diagonally into 24 (1/2-inch) slices.
Place, cut sides down, on a baking sheet. Bake at 325 degrees for 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; let
cool completely on a wire rack. Yield: 24 biscotti.

NUTRITIONAL INFORMATION:
CALORIES 96 (17% from fat); FAT 1.8g (sat 0.4g, mono 0.7g, poly 0.4g); PROTEIN
2.2g; CARB 17.6g; FIBER 0.4g; CHOL 28mg; IRON 0.8mg; SODIUM 44mg; CALC 25mg

[Berurah]

Grace,

Thanks *SO* much!!! Berurah