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---------- Recipe via Meal-Master (tm) v8.05
Title: Contucci Di Prato (Nut Cookies)
Categories: Cookies
Yield: 1 servings
3 3/4 c Sifted all-purpose flour
1 c Sugar
6 tb Sugar
1 1/2 ts Baking powder
3 tb Dried cake crumbs
4 Eggs
1 Egg yolk
1 tb Almond extract
1 ts Vanilla
5 oz Unblanched almonds, whole
1 c Shelled hazelnuts, whole
1 Egg white
Butter a piece of brown paper cut to fit a large cookie sheet. Preheat
to moderate (375 degrees). Sift flour, sugar and baking powder into a large
bowl; stir in cake crumbs. Beat eggs, the egg yolk, almond extract and
vanilla in a small bowl until frothy; add to flour mixture. Beat unti
thoroughly combined and mixture is moistened. (Take a little bit of the
cookie mixture between your fingertips and pinch; if the dough holds
together you have beaten it enough). Add almonds and hazelnuts. WIth your
hands, work nuts into dough until mixture begins to hold together.
Turn out onto a piece of wax paper. Divide mixture in half. Shape each
half into a log, 2 inches in diameter and about 12 inches long. Place logs
on prepared cookie sheets. Beat egg white in a small cup until foamy; brush
over logs. Bake in preheated 375 degree oven for 30 minutes or until
golden. Remove logs with paper to wire racks. Cool 1 hour.
Preheat oven to 350 degrees. Cut logs into 1/2 diagonal slices with a
serrated knife using a sawing motion. Place cookies on large ungreased
cookie sheets. Bake in preheated moderate oven (350 degrees) for 10 minutes
or until centers are dry, turning once. Cool on wire racks. Store in a
covered container
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