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Thread Starter 
Prep Time: 10 min
Total Time: 45 min
Makes: 24 servings, 1 biscotti each
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1-1/2 cups flour
3/4 cup CREAM OF WHEAT Cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 cup (1/2 stick) butter or margarine, softened
2/3 cup sugar
2 eggs
1/2 tsp. vanilla

MIX flour, cereal, cinnamon and baking soda; set aside. Beat butter and sugar in small bowl with electric mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Stir in flour mixture. (Dough will be very stiff and sticky.) Shape into 14-inch log on lightly greased baking sheet.
BAKE at 350°F for 25 minutes. Cool completely.
CUT diagonally into 1/2-inch-thick slices; place, cut sides up, on baking sheet. Bake an additional 10 minutes or until lightly browned. Cool completely. Store in airtight container at room temperature.
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KRAFT KITCHENS TIPS
Storage Know-How
Biscotti may be frozen for up to 1 month.

NUTRITION INFORMATION

Nutrition Bonus:
This biscotti isn't just for breakfast. It would also make a tasty snack or a quick dessert. As an added plus, it's low in sodium.

Diet Exchange:
1 Starch,1/2 Fat

Nutrition (per serving)
Calories 90 Total fat 2.5g Saturated fat 0g Cholesterol 20mg Sodium 55mg Carbohydrate 16g Dietary fiber 0g Sugars 5g Protein 2g Vitamin A 2%DV Vitamin C 0%DV Calcium 2%DV Iron 10%DV