Cinnamon walnut biscotti

Yield: 1 Servings

Measure Ingredient
2 cups Flour
1 cup Plus 2 T. sugar -- divided
½ teaspoon Baking soda
½ teaspoon Baking powder
¼ teaspoon Salt
3 \N Eggs -- divided
1 \N Egg yolk
1 teaspoon Vanilla extract
1 tablespoon Orange zest
1½ cup Walnuts -- coarsely chopped
\N \N And toasted
¼ teaspoon Ground cinnamon
1 teaspoon Water

Preheat oven to 300=B0F. Grease and flour baking sheet. Using an electric mixer with a dough hook attachment, combine flour, 1 C.

sugar, baking soda and powder, and salt in a large bowl until blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface. Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2½ x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 T.

sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into ½ inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container. Makes about 2 ½ dozen biscotti.

Recipe By : Nancy Dooley

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