Italian

Harvest Biscotti is for Dessert.

Harvest Biscotti takes 20 minutes to prepare.

Harvest Biscotti takes 60 minutes to cook.

Harvest Biscotti makes 40 servings.

The ingredients for Harvest Biscotti are:

? cup oil
⅔ cup sugar
? cup firmly packed brown sugar
6 tbsp mayo
2 tbsp egg replacer
1 cup cooked, mashed sweet potato (1 large sweet potato)
1 tbsp vanilla extract
1 cup all-purpose flour
3 cups whole wheat flour
1 tbsp baking powder
1 tsp cinnamon
? tsp ginger
? tsp nutmeg
1/4 tsp salt
? cup finely chopped pecans
? cup dried cranberries

Here is how you make Harvest Biscotti:

Beat oil, sugars, mayo, egg replacer, sweet potato and vanilla until blended.Add flours, baking powder, cinnamon, ginger, nutmeg and salt and beat at low speed until blended. Knead in pecans and cranberries.Divide dough in half and shape each portion into a 10" x 6" log on a lightly greased cookie sheet.Bake at 375? for 25 minutes. Cool to the touch. Reduce oven temperature to 325?.Cut each log crosswise into ? -thick slices with a serrated knife. Place slices, cut side down, on ungreased cookie sheets.Bake at 325? for 15 minutes; turn slices over and bake 15 more minutes. Turn slices upright, and return to oven. Turn oven off, and leave in oven to cool completelyServing Size: makes 40Number of Servings: 40Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Harvest Biscotti is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 113.9

• Total Fat: 4.5 g
• Cholesterol: 0.0 mg
• Sodium: 21.2 mg
• Total Carbs: 18.6 g
• Dietary Fiber: 1.6 g
• Protein: 1.9 g

Harvest Biscotti is Italian cuisine.

The dietary needs meet for Harvest Biscotti is Vegan