Biscotti - The Dipping Cookie Recipe
Yield: 4 DozenRecipe by luhu.jp
Ingredients:
1/4 cup: Hazelnuts,
1/2 cup: Almonds,
Zest of 1/4 lemon,
1/4 cup: Sugar,
1/4 cup: Dark brown sugar,
1/4 tsp: Almond extract,
1/2 tsp: Vanilla extract,
2 1/2 tbsp: Melted margarine,
2: Eggs, or equiv. egg subst.
2 cup: Flour,
1/2 tsp: Baking soda,
1 1/2 tsp: Baking powder,
1: Egg white,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp