Recipe - Cinnamon Walnut Biscotti

2 cup Flour
1 cup Plus 2 T. sugar; divided
One half teaspoon Baking soda
One half teaspoon Baking powder
One fourth teaspoon Salt
3 Eggs; divided
1 Egg yolk
1 teaspoon Vanilla extract
1 tablespoon Orange zest
1 One half cup Walnuts; coarsely chopped
And toasted
One fourth teaspoon Ground cinnamon
1 teaspoon Water

Preheat oven to 300øF. 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 One half x 10inch 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 One half 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 One half dozen biscotti.
Posted to MCRecipe Digest V1 #180

Date: Sat, 3 Aug 1996 09:22:20 +1000

From: sherae@zeta.org.au (Sheri McRae)