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4 cups flour
2 cups sugar
1 tsp. baking soda
1 tsp. vanilla extract
1 cup toasted almonds
1 cup toasted hazelnuts
1 egg white
1 tsp. water
An Italian twice-baked cookie.
Preheat oven to 375°F. Lightly grease cookie sheet.
Coarsely chop almonds and hazelnuts and lightly toast in the oven.
Mix flour, sugar, baking soda and salt.
In a separate bowl, mix eggs and vanilla extract (DO NOT BEAT, JUST MIX). Add this to the flour mixture and knead until well mixed.
Add nuts (knead by hand for this part). Let dough rest for 10 minutes.
Shape dough into six logs that are 2 inches (1 cm) wide. Place on cookie sheet a few inches apart and flatten with your hand a bit, so logs are oval.
Mix egg white and water, and brush over the logs. Bake for 20-30 minutes until golden.
When cool, slice diagonally 1/2 inch thick and bake again for 15-20 minutes at 300 degrees.
Cool on a rack for several hours. Cookies will keep for two months in a tightly sealed container.
Submitted by Diana Bogue Contributed on: and modified on Sunday May 16th, 2010
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