Biscotti - The Dipping Cookie
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Biscotti - The Dipping Cookie
  Biscotti    Appetizers    Cookies  
Last updated 6/12/2012 1:08:44 AM. Recipe ID 35371. Report a problem with this recipe.
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      Title: Biscotti - the dipping cookie
 Categories: Appetizers, Cookies, Sauces/dips
      Yield: 4 Dozen
 
    1/4 c  Hazelnuts
    1/2 c  Almonds
      1    Zest of 1/4 lemon
    1/4 c  Sugar
    1/4 c  Dark brown sugar
    1/4 ts Almond extract
    1/2 ts Vanilla extract
  2 1/2 tb Melted margarine
      2    Eggs (or equiv. egg subst.)
      2 c  Flour
    1/2 ts Baking soda
  1 1/2 ts Baking powder
      1    Egg white
 
  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.
  
  Nutritional analysis:  Calories 46, Saturated fat 0g, total fat 1g,
  carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg. 




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Recipe ID 35371 (Apr 03, 2005)

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