Biscotti - the Dipping Cookie
Yield
servingsPrep
20 minCook
35 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
hazelnuts (filberts)
|
|
| 2 ½ | tablespoons |
margarine
melted |
|
| ½ | cup |
almonds
|
*
|
| 2 | large |
eggs
or equiv. egg subst. |
|
| 1 | x |
lemon zest
from 1/4 lemon |
*
|
| 2 | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| ½ | teaspoon |
baking soda
|
|
| ¼ | cup |
brown sugar
dark |
*
|
| 1 ½ | teaspoons |
baking powder
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 1 | each |
egg whites
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
hazelnuts (filberts)
|
|
| 38 | ml |
margarine
melted |
|
| 118 | ml |
almonds
|
*
|
| 2 | large |
eggs
or equiv. egg subst. |
|
| 1 | x |
lemon zest
from 1/4 lemon |
*
|
| 473 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 2.5 | ml |
baking soda
|
|
| 59 | ml |
brown sugar
dark |
*
|
| 7.5 | ml |
baking powder
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
vanilla extract
|
|
Directions
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 inch logs.
Pat logs to 2½ inch wide.
Place 3 inches 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 ½ inch 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.
