INGREDIENTS

INSTRUCTIONS

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

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”