Biscotti W/nuts

---------- Recipe via Meal-Master (tm) v8.05

Title: Biscotti W/nuts
Categories: Ethnic, Bakery, Biscotti
Yield: 50 Biscotti

-CHUCK OZBURN (HBWK07A)
Vegetable oil
1 c All-purpose white flour;
-plus extra for pan
1/2 c Walnuts; toasted
1/2 c Hazelnuts; toasted
1/2 c Whole wheat PASTRY flour
1 ts Baking soda
Salt
1/2 c Dark brown sugar; packed
2 lg Eggs
1 ts Vanilla extract
1 1/2 ts Lemon zest; grate fine

Lightly oil a baking sheet and dust it with flour, tapping off excess; set
aside; in a food processor or blender, grind half the nuts until they are
coarse meal but not powder; chop remaining nuts coarsely; in a large bowl,
sift together flours, baking soda and salt; stir in brown sugar with ground
and chopped nuts; in a smaller bowl, beat together 1 whole egg and 1 egg
yolk, reserving the second white; stir in vanilla and zest; make a well in
the center of the dry ingredients, pour in egg mixture and mix thoroughly;
dough will be stiff; preheat oven to 375~F; shape dough into three
18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush
them lightly with the lightly beaten reserved egg white; bake for 20
minutes; cut the ropes into diagonal slices about 1/2 inch wide; rearrange
on baking sheet, reduce oven heat to 225~F and bake them again for 20 to 30
minutes or until the biscotti is crisp and browned; these cookies will keep
well in a tightly closed tin. To toast the nuts, spread on a pie plate and
toast in a 350~F oven for 5 to 10 minutes, stirring occasionally, or until
they are lightly brown and fragrant; rub hazelnuts in a clean towel to
remove any loose bits of hull; cool.

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