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Biscotti - the dipping cookie

Yield: 4 Dozen

1/4 c Hazelnuts      1/2 c Almonds Zest of 1/4 lemon
1/4 c Sugar      1/4 c Dark brown sugar
1/4 ts Almond extract      1/2 ts Vanilla extract
2 1/2 tb Melted margarine      2 Eggs (or equiv. egg subst.)
2 c Flour      1/2 ts Baking soda
1 1/2 ts Baking powder      1 Egg white

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 8 minutes; let cool. 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 2 1/2" 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 1/2" 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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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More