• Prep Time:
  • Cooking Time:
  • Serves: 4 Dozen

Biscotti - the Dipping Cookie

  • Recipe Submitted by on

Category: Cookies, Appetizers

 Ingredients List

  • 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


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

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.

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