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Ingredientes
- 1 x Sara lee lb. cake, thawed 10 3/4 ounce
- 1/2 c. Cinnamon graham cracker crumbs approx 6 squares
- 1/2 c. Unblanched almonds
- 1/3 c. Butter or possibly margarine, melted
- 1/4 c. Finely minced red and green candied cherries 2 Tbsp. each
- 1 1/2 tsp Anise extract Powdered sugar, as needed
Direcciones
- Preheat oven to 350 F.
- Place lb. cake pcs in a food processor or possibly blender container; cover and process or possibly blend till pcs are coarse crumbs. Add in graham cracker crumbs and almonds; cover and process or possibly blend again till the texture of sand.
- Transfer crumbs to a medium bowl; stir in butter, candied cherries, and anise extract, blending well till mix holds together.
- Shape rounded Tbsp. of mix into crescent shapes on an ungreased 15 x 10 x 1-inch baking pan. Bake for 20 to 25 min or possibly till lightly browned. Cold on baking sheets till hard. Cookies harden as they cold.
- Remove and roll each cookie in powdered sugar, coating well.
- Makes about 2 dozen cookies.
- Variations: Dip one end of baked biscotti into melted white or possibly dark chocolate and sprinkle with finely minced almonds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 189g | |
| Calories 1148 | |
| Calories from Fat 878 | 76% |
| Total Fat 101.55g | 127% |
| Saturated Fat 42.92g | 172% |
| Trans Fat 0.0g | |
| Cholesterol 163mg | 54% |
| Sodium 784mg | 33% |
| Potassium 478mg | 14% |
| Total Carbs 52.39g | 14% |
| Dietary Fiber 11.0g | 37% |
| Sugars 13.11g | 9% |
| Protein 16.62g | 27% |
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