Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           hazelnuts
     1/2  cup           almonds
     1/4                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                    eggs -- (or equiv. egg
                        -- subst.)
   2      cups          flour
     1/2  teaspoon      baking soda
   1 1/2  teaspoons     baking powder
   1                    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.