Ingredients Jump to Instructions ↓

  1. 1/4 c Hazelnuts

  2. 2 1/2 tb Melted margarine

  3. 1/2 c Almonds

  4. 2 Eggs (or equiv. egg subst.) Zest of

  5. 1/4 lemon

  6. 2 c Flour

  7. 1/4 c Sugar

  8. 1/2 ts Baking soda

  9. 1/4 c Dark brown sugar

  10. 1 1/2 ts Baking powder

  11. 1/4 ts Almond extract

  12. 1 Egg white

  13. 1/2 ts Vanilla extract The "Bis" means twice and "Cotti" means cooked -- and our recipe for these crisp, cruncy 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. Preheat oven to

  14. 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

  15. 12" logs. Pat logs to

  16. 2 1/2" wide. Place

  17. 3" apart on lightly greased baking sheets. Beat egg white

Instructions Jump to Ingredients ↑

  1. slightly and brush over surface of logs. Bake 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 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. --


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