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  • Biscotti The Dipping Cookie

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    Biscotti The Dipping Cookie
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/4 c. hazelnuts
    • 1/2 c. almonds
    • 1/4 x lemon, zest of
    • 1/4 c. sugar
    • 1/4 c. dark brown sugar
    • 1/4 tsp almond extract
    • 1/2 tsp vanilla extract
    • 2 1/2 Tbsp. melted margarine
    • 2 x Large eggs, (or possibly equiv. egg subst.)
    • 2 c. flour
    • 1/2 tsp baking soda
    • 1 1/2 tsp baking pwdr
    • 1 x egg white

    Directions

    1. The "Bis" means twice and "Cotti" means cooked - and our recipe for these crisp, cruncy cookies does just which. They are best when dipped in warm coffee, cocoa or possibly lowfat milk for a few seconds till softened, then eaten right away.
    2. Preheat oven to 400^. Toast nuts till browned, about 8 min; let cold.
    3. Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. Add in brown sugar, extracts, margarine and Large eggs; process till combined, about 5 seconds. Add in nuts and dry ingredients and pulse till combined, about 12 times.
    4. 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 min till hard and lightly browned. Remove from oven; reduce heat to 325^. While still hot, cut logs diagonally into 1/2" slices, lay cut side down on sheets. Bake 15 min more till dry. Cold on whire racks.
    5. Store in plastic food storage bag or possibly tin for up to 1 month.

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