Biscotti with Nuts

• 1 x vegetable oil
• 1 cup flour, all-purpose plus extra for pan
• 1/2 cup walnuts toasted
• 1/2 cup hazelnuts (filberts) toasted
• 1/2 cup cake flour whole wheat
• 1 teaspoon baking soda
• 1 x salt
• 1/2 cup brown sugar dark, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons lemon zest grate fine

1. Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; In a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely.
2. In a large bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts.
3. Using a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff.
4. Preheat oven to 375~F; shape dough into three 18"-long, 1/2 inch thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white.
5. Bake for 20 minutes.
6. Cut the ropes into diagonal slices about 1/2 inch wide; Rearrange on baking sheet, reduce oven heat to 225~F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned.
7. These cookies will keep well in a tightly closed tin.
8. To toast the nuts, spread on a pie plate and toast in a 350~F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant.
9. Rub hazelnuts in a clean towel to remove any loose bits of hull; cool.

vegetable oil, flour, walnuts, hazelnuts, cake flour, baking soda, salt, brown sugar, eggs, vanilla, lemon zest grate

Taken from recipeland.com/recipe/v/biscotti-nuts-42934 (may not work)