Biscotti with Nuts

Ingredients

Directions

Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; In a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely.

In a large bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped nuts.

Using a smaller bowl, beat together 1 whole egg and 1 egg yolk, reserving the second white; stir in vanilla and zest; make a well in the center of the dry ingredients, pour in egg mixture and mix thoroughly; dough will be stiff.

Preheat oven to 375~F; shape dough into three 18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush them lightly with the lightly beaten reserved egg white.

Bake for 20 minutes.

Cut the ropes into diagonal slices about 1/2 inch wide; Rearrange on baking sheet, reduce oven heat to 225~F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned.

These cookies will keep well in a tightly closed tin.

To toast the nuts, spread on a pie plate and toast in a 350~F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant.

Rub hazelnuts in a clean towel to remove any loose bits of hull; cool.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.