Chestnut Biscotti (16 servings) 1/2 cup sugar 2 tablespoons stick margarine or butter-softened 1 large egg 1 1/2 teaspoons vanilla extract 1 1/4 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon ground nutmeg 1/8 teaspoon of salt 1/2 cup finely chopped cooked shelled chestnuts (about 1/2 pound in shells) Cooking spray Preheat oven to 350 degrees. Combine sugar and margarine in a large bowl; beat at medium speed of a mixer until well-blended. Add egg and vanilla; beat well. Combine flour, baking powder, nutmeg, and salt; gradually add to sugar mixture, beating until well-blended. Add chestnuts; beat well. Turn dough out onto a lightly floured surface; knead lightly 7 times. Shape dough into a 12-inch-long roll. Place roll on a baking sheet coated with cooking spray; flatten to a 1-inch thickness. Bake at 350 degrees for 30 minutes. Remove roll from baking sheet; let cool 10 minutes on a wire rack. Cut roll diagonally into 16 (1/2-inch) slices. Place slices, cut sides down, on a baking sheet. Bake at 350 degrees for 5 minutes. Turn cookies over; bake an additional 5 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack. If desired, you can melt 1/2 cup of semi-sweet chocolate and drizzle on one side of the biscotti. Note: Store the biscotti in an airtight container. Mr Breakfast would like to thank HollyMartel for this recipe. Recipe number 1944. Submitted 12/27/2006.