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.

Biscotti - The Dipping Cookie

Biscotti - The Dipping Cookie
 
Author:
Recipe type: Desserts
Serves: 4 dozen
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 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 2 1/2 Tablespoons melted butter
  • 2 eggs (or equivalent egg substitute)
  • 2 Cups flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1 egg white
Instructions
  1. Preheat oven to 400 degrees F.
  2. Toast nuts until browned, about 8 minutes; let cool.
  3. Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. Add brown sugar, extracts, butter and eggs; process until combined, about 5 seconds. Add nuts and dry ingredients and pulse until combined, about 12 times.
  4. Transfer dough to floured surface; roll into two 12" logs. Pat logs to 2 1/2" wide.
  5. Place 3" apart on lightly greased baking sheets.
  6. Beat egg white slightly and brush over surface of logs.
  7. Bake 20 minutes until firm and lightly browned. Remove from oven; reduce heat to 325 degrees F.
  8. While still warm, cut logs diagonally into 1/2" slices, lay cut side down on sheets.
  9. Bake 15 minutes more until dry. Cool on whire racks.
  10. Store in plastic food storage bag or tin for up to 1 month.
Notes
Nutritional analysis: Calories 46, Saturated fat 0g, total fat 1g, carbohydrate 7 g, protein 1 g. Cholesterol 11mg. Sodium 17 mg.
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