Preparation:
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. |
