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Add a photoServings: 12
Ingredients
- Vegetable Oil
- 1 c. All-Purpose Flour Plus Extra For Pan
- 1/2 c. Walnuts Toasted
- 1/2 c. Hazelnuts Toasted
- 1/2 c. Whole Wheat Pastry Flour
- 1 tsp Baking Soda Salt
- 1/2 c. Packed Dark Brown Sugar
- 2 lrg Large eggs
- 1 tsp Vanilla Extract
- 1 1/2 tsp Lemon Zest Finely Grated
Directions
- Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; in a food processor or possibly blender, grind half the nuts till they are coarse meal but not pwdr; chop remaining nuts coarsely; in a lg. bowl, sift together flours, baking soda and salt; stir in brown sugar with grnd and minced 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 mix and mix thoroughly; dough will be stiff; preheat oven to 375F; 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 min; cut the ropes into diagonal slices about 1/2 wide; rearrange on baking sheet, reduce oven heat to 225F and bake them again for 20 to 30 min or possibly till 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 350F oven for 5 - 10 min, stirring occasionally, or possibly till they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cold.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 12 servings | |
| Calories 131 | |
| Calories from Fat 32 | 24% |
| Total Fat 3.78g | 5% |
| Saturated Fat 0.52g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 15mg | 1% |
| Potassium 80mg | 2% |
| Total Carbs 21.39g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 9.21g | 6% |
| Protein 3.47g | 6% |
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