Free Recipe Biscotti – the Dipping Cookie
Recipe Type: Free Appetizer Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 4
Ingredients for Biscotti – the Dipping Cookie Recipe
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
Biscotti – the Dipping Cookie Preparation
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. Posted to MM-Recipes Digest V5 #027 by lena36@juno.com (Lena P Mitchell) on Jan 27, 1998
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