Friday, November 13, 2009

Cinnamon Walnut Biscotti with a Maple Glaze

1 pkg. white cake mix
1 1/2 C. flour
2 eggs
1/2 C. unsweetened applesauce
2 tsp. cinnamon
1/4 C. walnuts, chopped
pinch of nutmeg
Cinnamon sugar - optional

Heat oven to 375.

In a large mixing bowl, combine all ingredients, mix until all ingredients are well combined, mixture should be thick.

Divide dough in half, form each half into a 9x3" log. Sprinkle with cinnamon sugar, if desired. Bake on separate, well- greased cookie sheets for 20 minutes, or til top is golden-brown and firm to the touch.

Remove from Ooven to cutting board. Cool 3-5 minutes, cut with a serrated-edge knife on the diagonal, about 1/2" thick.

Place back on cookie sheet and bake an additional 10-14 minutes, longer for a crunchier cookie.

Combine 2 T. milk, 1 tsp. maple extract/flavor, and 1/2 C. powdered sugar.
Mix until well combined.

Drizzle over hot biscotti.

Yields 36-40 cookies

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