Biscotti Chocolate Chip(Italian Chocolate Chip Cookies)

• 1 1/2 c. sugar
• 1/2 lb. margarine
• 2 eggs
• 1 1/2 c. milk
• 2 tsp. vanilla extract
• 2 tsp. cinnamon
• 3 c. unbleached flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 c. walnuts, crushed or chopped
• 1/2 c. crushed almonds (optional)
• 1 c. chocolate morsels (semi-sweet or milk chocolate)
• 6 large egg whites, at room temperature
• 375 grams sugar
• 300 grams ground hazelnuts (better known as filberts; save some whole nuts to put on top of each cookie)

1. Heat oven to 300u0b0.
2. Line cookie sheets with paper bags or kitchen parchment.
3. Best to leave eggs out overnight and do early next morning.
4. Beat egg whites until they are stiff.
5. Gradually add sugar; reduce speed and beat half an hour.
6. Then mix in by hand the ground hazelnuts.
7. Heap by teaspoonful onto prepared cookie sheets. Place a whole hazelnut on the top of each cookie (press in a little).
8. Bake for 15 to 17 minutes.
9. Let set on trays for 2 hours in a warm area.
10. The cookie should not be sticky to the touch.
11. If they are, let set additional time before baking.
12. Makes approximately 80 to 100 cookies.

sugar, margarine, eggs, milk, vanilla extract, cinnamon, flour, baking soda, baking powder, walnuts, almonds, chocolate, egg whites, sugar, ground hazelnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=322271 (may not work)