Biscotti - The Dipping Cookie

2 1/2 tb Melted margarine

1/2 c Almonds

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

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 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

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