Biscotti – The Dipping Cookie

  • on August 25, 2010
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Ingrients & Directions

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.

4 Dozen

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