Biscotti with Nuts

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, ½ inch 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 ½ 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.