Biscotti - The Dipping Cookie -

2 1/2 tb Melted margarine

1/2 c Almonds

2 Eggs

1/4 lemon

2 c Flour

1/4 c Sugar

1/2 ts Baking soda

1/4 c Dark brown sugar

1 1/2 ts Baking powder

1/4 ts Almond extract

1 Egg white

1/2 ts Vanilla extract

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

20 minutes until firm and lightly browned. Remove from oven; reduce heat to

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. Nutritional analysis: Calories

46, Saturated fat

0g, total fat

1g, carbohydrate

7 g, protein

1 g. Cholesterol

11mg. Sodium

17 mg. --