ITALIAN BISCOTTI


Ingredients:

1/4 cup +2 tbsp BAKER’S BEST MARGARINE
2 cups MAGNOLIA ALL PURPOSE FLOUR
2/3 cup sugar
2 pc MAGNOLIA BROWN EGG
1 tsp baking powder
1 tsp vanilla
1-1/2 cup finely chopped cashew nuts
1 cup semi-sweet chocolate, chopped

Procedure:

  1. Preheat oven to 325°F. Lightly grease cookie sheet. Set aside.
  2. Beat 1/4 cup margarine until fluffy. Add 1 cup of flour, sugar, eggs, baking powder and vanilla. Mix well. Stir in remaining flour and nuts. Divide dough in half and form into a log.
  3. Cut each log diagonally into 1/2” slices. Lay slices cut side down on the cookie sheet. Bake for 8-10 minutes. Cool.
  4. Melt chocolate pieces with 2 tablespoons margarine in a heavy saucepan. Stir occasionally.
  5. Place cooled cookies flat side up on wax paper. Drizzle melted chocolate on top of cookies halfway. Sprinkle with nuts. Let chocolate set. 
Makes 25-30 pieces.
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