Ivana Trump's Breakfast Biscotti
Recipe: #25589
February 07, 2017
Categories: Breads, Breakfast, Desserts, Cookies, Slice and Bake, Oats, Walnut, Italian, Christmas Potluck, Oven Bake, Low Fat, Vegetarian, Kosher Dairy, more
"This is a recipe that was in Ladies' Home Journal."
Ingredients
Nutritional
- Serving Size: 1 (20.5 g)
- Calories 81.4
- Total Fat - 3.5 g
- Saturated Fat - 1.1 g
- Cholesterol - 15 mg
- Sodium - 34.6 mg
- Total Carbohydrate - 11.1 g
- Dietary Fiber - 0.7 g
- Sugars - 4.3 g
- Protein - 1.9 g
- Calcium - 16.9 mg
- Iron - 0.4 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 350°F.
Step 2
Combine flour, sugar, oats, cornmeal, baking powder, cinnamon and salt in large bowl.
Step 3
Stir in eggs, butter and vanilla until blended.
Step 4
Stir in nuts.
Step 5
Divide dough in in half. on a floured surface, roll each half into a 13-inch log, about 1 1/2 inches in diameter.
Step 6
Bake logs on a cookie sheet 25 minutes.
Step 7
Cool on rack 10 minutes (leave oven on).
Step 8
With a serrated knife, cut logs diagonally into 1/2 inch slices (some bits may come off, but don't worry--just keep going).
Step 9
Arrange cut side down on cookie sheet.
Step 10
Bake 6-8 minutes per side, until crisp.
Tips
No special items needed.