| 1 | The "bis" means twice and "cotti" means cooked --- and our recipe for these crisp, cruncy cookies does just that. |
| 2 | They are best when dipped in hot coffee, cocoa or milk for a few seconds until softened, then eaten right away. |
| 3 | Preheat oven to 400^. |
| 4 | Toast nuts until browned, about 8 minutes; let cool. |
| 5 | Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. |
| 6 | Add brown sugar, extracts, margarine and eggs; process until combined, about 5 seconds. |
| 7 | Add nuts and dry ingredients and pulse until combined, about 12 times. |
| 8 | Transfer dough to floured surface; roll into two 12" logs. |
| 9 | Pat logs to 2 ? wide. |
| 10 | Place 3" apart on lightly greased baking sheets. |
| 11 | Beat egg white slightly and brush over surface of logs. |
| 12 | Bake 20 minutes until firm and lightly browned. |
| 13 | Remove from oven; reduce heat to 325^. |
| 14 | While still warm, cut logs diagonally into ? slices, lay cut side down on sheets. |
| 15 | Bake 15 minutes more until dry. |
| 16 | Cool on whire racks. |
| 17 | Store in plastic food storage bag or tin for up to 1 month. |
| 18 | Nutritional analysis: calories 46, saturated fat 0g, total fat 1g, carbohydrate 7 g, protein 1 g. |
| 19 | Cholesterol 11mg. |
| 20 | Sodium 17 mg. |
