BISCOTTI

(Nut Cookies)

 

Contributed by:       Gina Mancini

 

Ingredients:

 

2 ½ cups all purpose flour

6 oz. Toasted almonds or hazelnuts, finely chopped

1 cup sugar

2 whole eggs

pinch of salt

1 tsp baking soda

1 egg beaten (for wash)

 

Directions:

 

Preheat oven to 350°.  Lightly flour a baking sheet.  On a pastry board, place the flour in a mound and make a well in the center.  Combine the almonds (or hazelnuts), sugar, whole eggs, salt and baking soda in the well and mix together.  Slowly mix in the flour a little at a time.  Knead the dough until smooth.  Divide dough into 4 equal pieces.  Roll each into a long rope about ½" in diameter.  Place the ropes of dough on the prepared baking sheet, about 2" apart.  Brush each rope with the egg yolk wash.  Bake for 30 minutes until lightly brown.  Remove from oven and slice the strips diagonally into 1" pieces.  Return biscotti to the oven for 10 minutes, or until golden brown.