Biscotti - the Dipping Cookie

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.