Tangerine Walnut Biscotti
 
Ingredients
  • 2¾ cups whole wheat flour
  • 1½ t baking powder
  • ½ t salt
  • ¼ t baking soda
  • ½ c Country Crock® Spread
  • 1 c demera sugar
  • 1½ t grated tangerine peel
  • 2 eggs
  • 1 t vanilla extract
  • 1 c chopped walnuts
Instructions
  1. Preheat oven to 350°.
  2. Combine flour, baking powder, salt and baking soda in medium bowl; set aside.
  3. Beat Country Crock® Spread, sugar and tangerine peel (I do this by hand cause I like the exercise)
  4. Add eggs and vanilla.
  5. Add the flour mixture a little at a time.
  6. Stir in walnuts.
  7. Divide dough in half.
  8. Shape dough into two flat logs, about 12 x 2-inches each on lightly floured surface.
  9. Arrange on ungreased baking sheet, 3 inches apart.
  10. Bake 30 minutes or until lightly golden.
  11. Carefully remove to wire rack, cool 15 minutes.
  12. Cut logs crosswise on diagonal into ½-inch slices on cutting board.
  13. Arrange cookie sticks cut-side down on baking sheet.
  14. Bake an additional 15 minutes, turning once.
  15. Remove to wire rack, cool completely.
  16. Store in airtight container.
Recipe by Makobi Scribe at https://makobiscribe.com/tangerine-walnut-biscotti-countrycrockcookies/