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Ingredientes
- 1/4 c. hazelnuts
- 1/2 c. almonds
- 1/4 x lemon, zest of
- 1/4 c. sugar
- 1/4 c. dark brown sugar
- 1/4 tsp almond extract
- 1/2 tsp vanilla extract
- 2 1/2 Tbsp. melted margarine
- 2 x Large eggs, (or possibly equiv. egg subst.)
- 2 c. flour
- 1/2 tsp baking soda
- 1 1/2 tsp baking pwdr
- 1 x egg white
Direcciones
- The "Bis" means twice and "Cotti" means cooked - and our recipe for these crisp, cruncy cookies does just which. They are best when dipped in warm coffee, cocoa or possibly lowfat milk for a few seconds till softened, then eaten right away.
- Preheat oven to 400^. Toast nuts till browned, about 8 min; let cold.
- Use metal blade in food processor work bowl to finely chop zest and granulated sugar, about 60 seconds. Add in brown sugar, extracts, margarine and Large eggs; process till combined, about 5 seconds. Add in nuts and dry ingredients and pulse till 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 slightly and brush over surface of logs. Bake 20 min till hard and lightly browned. Remove from oven; reduce heat to 325^. While still hot, cut logs diagonally into 1/2" slices, lay cut side down on sheets. Bake 15 min more till dry. Cold on whire racks.
- Store in plastic food storage bag or possibly tin for up to 1 month.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 4 servings | |
| Calories 477 | |
| Calories from Fat 126 | 26% |
| Total Fat 14.49g | 18% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 1.3g | |
| Cholesterol 104mg | 35% |
| Sodium 752mg | 31% |
| Potassium 180mg | 5% |
| Total Carbs 75.79g | 20% |
| Dietary Fiber 2.6g | 9% |
| Sugars 26.66g | 18% |
| Protein 11.11g | 18% |
