Biscotti (The Dipping Cookie)

Ingredients

• •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

Directions

1. 1The "Bis" means twice and "Cotti" means cooked --- and our recipe for
2. 2these crisp, cruncy cookies does just that. They are best when dipped
3. 3in hot coffee, cocoa or milk for a few seconds until softened, then
4. 4eaten right away.
5. 5Preheat oven to 400^. Toast nuts until browned, about 8 minutes; let cool.
6. 6Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds.
7. 7Add brown sugar, extracts, margarine and eggs; process until combined, about 5 seconds.
8. 8Add nuts and dry ingredients and pulse until combined, about 12 times.
9. 9Transfer dough to floured surface; roll into two 12" logs.
10. 10Pat logs to 2 1/2" wide. Place 3" apart on lightly greased baking sheets.
11. 11Beat egg white slightly and brush over surface of logs.
12. 12Bake 20 minutes until firm and lightly browned. Remove from oven; reduce heat to 325^.
13. 13While still warm, cut logs diagonally into 1/2" slices, lay cut side down on sheets.
14. 14Bake 15 minutes more until dry.
15. 15Cool on wire racks.
16. 16Store in plastic food storage bag or tin for up to 1 month.