Ingredients & Directions
1/4 c Hazelnuts
1/2 c Almonds
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
Preheat the oven to 400^. Toast nuts until browned, about 8 minutes; let cool. Use a metal blade in a 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 the surface of logs. Bake for 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 wire racks.
Store in a plastic food storage bag or tin for up to 1 month.
The “Bis” means twice and “Cotti” means cooked — and our recipe for these crisp, crunchy 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.
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