NUT BISCOTTI RECIPE RECIPES

Steps:

• Heat oven to 350°F. Grease cookie sheet; set aside.
• Combine 2 cups flour, walnuts, baking powder, baking soda and salt in bowl; set aside.
• Beat sugar and eggs in another bowl at medium-high speed until thick and lemon-colored. Add butter and vanilla. Continue beating until well mixed. Beat at low speed, gradually adding flour mixture and scraping bowl often, until well mixed.
• Turn dough onto lightly floured surface (dough will be soft and sticky). Sprinkle dough lightly with 2 to 3 teaspoons flour; knead into dough. Shape into 2 (8x2-inch) logs with floured hands. Place 3 to 4 inches apart onto prepared cookie sheet; flatten tops slightly.
• Combine egg white and water; brush over top of biscotti. Sprinkle with sugar. Bake 25-30 minutes or until lightly browned and firm to the touch. Let cool 15 minutes on cookie sheet.
• Reduce oven temperature to 300°F.
• Cut logs diagonally into 1/2-inch slices with serrated knife; arrange slices, cut-side down, on cookie sheet. Bake 16-20 minutes, turning once, or until golden brown. Remove to cooling rack; cool completely.
• Place chocolate chips and shortening in 1-quart saucepan. Cook over low heat, stirring occasionally, 2-4 minutes or until smooth. Drizzle mixture over cooled biscotti.

Steps:

• Heat oven to 350°F. Lightly grease cookie sheet with shortening or spray with cooking spray.
• In large bowl, beat sugars and butter with electric mixer on medium speed about 3 minutes or until creamy. Beat in maple flavor and eggs. Stir in flour and baking powder. Stir in walnuts. Divide dough in half. Shape each half into 10-inch roll. Place rolls 5 inches apart on cookie sheet; flatten to 3-inch width.
• Bake 20 to 30 minutes or until set and edges begin to brown. Remove from cookie sheet to cooling rack. Cool 10 minutes. With serrated knife, cut rolls diagonally into 1/2-inch slices. Place slices cut side down on ungreased cookie sheets.
• Bake 5 to 10 minutes or until lightly browned and dry. Turn cookies over; bake 5 to 8 minutes longer or until lightly browned and dry. Remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• Stir oil into melted candy coating; drizzle over biscotti. Let stand until coating is dry. Store in tightly covered container.