Biscotti - the Dipping Cookie
Author/Submitted by: Servings: 4 Categories:
Biscotti
/
Cookies
/
Desserts
Ingredients: 1/4
cup
Hazelnuts 1/2
cup
Almonds
Zest of 1/4 lemon 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
Directions:
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.
Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g, carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg.
|