| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Appetizers, Cookies, Sauces/dips | 4 | Dozen | |
INGREDIENTS
| 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 |
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
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