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INGREDIENTS

1/2 c Hazelnuts; Toasted
1 1/2 ts Lemon Zest; Finely Grated
1 c All-Purpose Flour; Plus
1/2 c Whole Wheat Pastry Flour
2 lg Eggs
Extra For Pan
1/2 c Packed Dark Brown Sugar
Vegetable oil
1 ts Baking soda
Salt
1/2 c Walnuts; Toasted
1 ts Vanilla extract

Servings

INSTRUCTIONS

Lightly oil a baking sheet and dust it with flour, tapping off excess; set aside; in a food processor or blender, grind half the nuts until they are coarse meal but not powder; chop remaining nuts coarsely; in a lg. bowl, sift together flours, baking soda and salt; stir in brown sugar with ground and chopped 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 mixture 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 minutes; 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 minutes or until 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 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cool. NOTES : Cal 32.6 Total Fat 0.7g Sat Fat 0.1g Carb 5.9g Fib 0.2g Pro 0.8g Sod 27mg CFF 19.4% Posted to EAT-LF Digest by Reggie Dwork on Nov 11, 1999,

NOTES

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Biscotti W/nuts

1/2 c Hazelnuts; Toasted 
1 1/2 ts Lemon Zest; Finely Grated 
1 c All-Purpose Flour; Plus 
1/2 c Whole Wheat Pastry Flour 
2 lg Eggs 
  Extra For Pan 
1/2 c Packed Dark Brown Sugar 
  Vegetable oil 
1 ts Baking soda 
  Salt 
1/2 c Walnuts; Toasted 
1 ts Vanilla extract

Lightly oil a baking sheet and dust it with flour, tapping off  excess; set aside; in a food processor or blender, grind half the  nuts until they are coarse meal but not powder; chop remaining nuts  coarsely; in a lg. bowl, sift together flours, baking soda and salt;  stir in brown sugar with ground and chopped 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 mixture 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  minutes; 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 minutes or until 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 to 10 minutes,  stirring occasionally, or until they are lightly brown and fragrant;  rub hazelnuts in a clean towel to remove any loose bits of hull; cool.    NOTES : Cal 32.6 Total Fat 0.7g Sat Fat 0.1g Carb 5.9g Fib 0.2g Pro  0.8g Sod 27mg CFF 19.4%    Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Nov 11,  1999,

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Nutrition

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Serving Size: 1 Serving (16g)
Recipe Makes: 50 servings

Calories: 38
Calories from Fat: 16 (42%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 0.5g
	Polyunsanturated Fat 0.7g
Cholesterol 42.3mg		13 %
Sodium 39.9mg		1 %
Potassium 30.8mg		1 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 0.4g	1 %
	Sugars, other 3.7g
Protein 1.7g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 38

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