Biscotti The Dipping Cookie Recipe

• 1/4 c. hazelnuts
• 1/2 c. almonds
• 1/4 x lemon, zest of
• 1/4 c. sugar
• 1/4 c. dark brown sugar
• 1/4 tsp almond extract
• 1/2 tsp vanilla extract
• 2 1/2 Tbsp. melted margarine
• 2 x Large eggs, (or possibly equiv. egg subst.)
• 2 c. flour
• 1/2 tsp baking soda
• 1 1/2 tsp baking pwdr
• 1 x egg white

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

hazelnuts, almonds, lemon, sugar, dark brown sugar, almond, vanilla, margarine, eggs, flour, baking soda, baking pwdr, egg white

Taken from cookeatshare.com/recipes/biscotti-the-dipping-cookie-84744 (may not work)