Biscotti - The Dipping Cookie
Grrrrrgh!
Course : Italian
From: HungryMonster.com
Serves: 4
 

Ingredients:

1/4 cup hazelnuts
1/2 cup almonds
1/4 medium lemon -- zest of
1/4 cup sugar
1/4 cup dark brown sugar
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 1/2 tablespoons melted margarine
2 large eggs -- (or equiv. egg subst.)
2 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 large egg white
 

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.