biscotti - the dipping cookie

Categories
Biscuits
Italian
Yield
4 Dozen
MeasureIngredient
¼ cup Hazelnuts
½ cup Almonds
  Zest of 1/4 lemon
¼ cup Sugar
¼ cup Dark brown sugar
¼ teaspoon Almond extract
½ teaspoon Vanilla extract
2½ tablespoon Melted margarine
Eggs (or equiv. egg subst.)
2 cups Flour
½ teaspoon Baking soda
1½ teaspoon Baking powder
Egg white
 8 minutes; let cool.

The "Bis" means twice and "Cotti" means cooked --- and our recipe for these crisp, cruncy cookies does just that. They are best when dipped in hot coffee, cocoa or milk for a few seconds until softened, then eaten right away.

Preheat oven to 400^. Toast nuts until browned, about Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. Add brown sugar, extracts, margarine and eggs; process until combined, about 5 seconds. Add nuts and dry ingredients and pulse until combined, about 12 times.

Transfer dough to floured surface; roll into two 12" logs. Pat logs to 2½" wide. Place 3" apart on lightly greased baking sheets.

Beat egg white slightly and brush over surface of logs. Bake 20 minutes until firm and lightly browned. Remove from oven; reduce heat to 325^. While still warm, cut logs diagonally into ½" slices, lay cut side down on sheets. Bake 15 minutes more until dry. Cool on whire racks.

Store in plastic food storage bag or tin for up to 1 month.

Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g, carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg.

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