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Snickerdoodle Biscotti

Source: Cooking Light-11/00





List of Ingredients



• 2 3/4 cups all-purpose flour
  
• 1 cup sugar
  
• 2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1 tablespoon vegetable oil
  
• 1 teaspoon vanilla extract
  
• 3 large eggs
  
• 2 tablespoons sugar
  
• 1 teaspoon ground cinnamon
  
• 1 large egg white
  






Instructions



1. Preheat oven to 350 degrees F.
   
   
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 cup sugar, baking powder, and salt in a large bowl. Combine oil, vanilla, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough onto a lightly floured surface; 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. Combine 2 tablespoons sugar and cinnamon. Gently brush tops of rolls with egg white, and sprinkle with the cinnamon mixture.
   
   
3. Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2 inch) slices. Place the slices, cut side down, on baking sheet. Reduce oven temperature to 325; bake 10 minutes. Turn cookies over and bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.
   
   
4. Yield: 2 1/2 dozen
   
5. serving size: 1 biscotti 84 cal, 1.2 g fat, 1.9 g pro, 16.5 g carb, 22 mg chol, 61 mg sod.