Biscotti - The Dipping Cookie

Recipe Ingredients

1/4 cup	59ml	Hazelnuts
1/2 cup	46g / 1.6oz	Almonds
1/4		Lemon - zest of
1/4 cup	49g / 1.7oz	Sugar
1/4 cup	40g / 1.4oz	Dark brown sugar
1/4 teaspoon	1.3ml	Almond extract
1/2 teaspoon	2.5ml	Vanilla extract
2 1/2 tablespoons	37ml	Melted margarine
2		Eggs - (or equiv. Egg subst.)
2 cups	125g / 4.4oz	Flour
1/2 teaspoon	2.5ml	Baking soda
1 1/2 teaspoons	7.5ml	Baking powder
1		Egg white

Recipe Instructions

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.

Source:
Mario Batali

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