| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Cookies | 1 | Servings | |
INGREDIENTS
| 2 | c | Flour |
| 1 | c | Plus 2 T. sugar; divided |
| 1/2 | ts | Baking soda |
| 1/2 | ts | Baking powder |
| 1/4 | ts | Salt |
| 3 | Eggs; divided | |
| 1 | Egg yolk | |
| 1 | ts | Vanilla extract |
| 1 | tb | Orange zest |
| 1 1/2 | c | Walnuts; coarsely chopped |
| And toasted | ||
| 1/4 | ts | Ground cinnamon |
| 1 | ts | Water |
INSTRUCTIONS
Preheat oven to 300°F. Grease and flour baking sheet. Using an electric mixer with a dough hook attachment, combine flour, 1 C. sugar, baking soda and powder, and salt in a large bowl until blended. In a small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and orange zest. Add egg mix to flour mix; continue beating until a soft dough forms. Turn onto a lightly floured surface. Add walnuts and knead 3 minutes or until walnuts are evenly distributed. Divide dough in half. On baking sheet, shape each piece of dough into a 2 1/2 x 10-inch loaf, flouring hands as necessary. Allow 3 inches between loaves on a baking sheet. In a small bowl, combine remaining 2 T. sugar and cinnamon. In another small bowl, beat remaining egg and water. Brush loaves with egg mixture; sprinkle with sugar and cinnamon mix. Bake 45 to 50 minutes or until loaves are lightly browned. Cool 10 minutes on baking sheet. Cut loaves diagonally into 1/2 inch slices. Lay cut cookies flat on a baking sheet. Bake 15 minutes, turn cookies over, and bake 15 minutes longer. Transfer cookies to wire rack to cool completely. Store in an airtight container. Makes about 2 1/2 dozen biscotti. Posted to MC-Recipe Digest V1 #180 Date: Sat, 3 Aug 1996 09:22:20 +1000 From: [email protected] (Sheri McRae)
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