European Recipes:Italian recipes: Biscotti - The Dipping Cookie

Recipe via Meal-Master (tm) v8.04

       Title: BISCOTTI - THE DIPPING COOKIE
Categories: Biscuits, Italian
       Yield: 4 dozen

     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.