-CHUCK OZBURN (HBWK07A) Vegetable oil 1 c All-purpose white flour;
-plus extra for pan 1/2 c Walnuts; toasted
1/2 c Hazelnuts; toasted
1/2 c Whole wheat PASTRY flour
1 ts Baking soda
Salt 1/2 c Dark brown sugar; packed
2 lg Eggs
1 ts Vanilla extract
1 1/2 ts Lemon zest; grate fine
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 large 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 375~F; 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 inch wide; rearrange on baking sheet, reduce oven heat to 225~F 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 350~F 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. —–