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Triple-Nut Biscotti -- w

Source of Recipe

Good Housekeeping � Home Cooking
Triple-Nut Biscotti -- w
Makes about 4 dozen biscotti

1/3 c. whole natural almonds
1/3 c. shelled pistachios
1/3 c. walnuts
1 c. all-purpose flour
2/3 c. whole wheat flour
2/3 c. sugar
1/4 c. toasted wheat germ
1-1/2 tsp. baking powder
1/4 tsp. salt

2 large egg whites
1 large egg
1/4 c. water
1/2 tsp. grated fresh lemon peel

Preheat oven to 325�. Grease large cookie sheet; set aside. In a 13-in. x 9-in. metal baking pan bake nuts until toasted, about 15 minutes, stirring once. Cool in pan on wire rack. Coarsely chop nuts.

In large bowl stir together nuts and the next 6 ingredients. In a small bowl, beat remaining ingredients. With a wooden spoon. Stir egg mixture into nut mixture, then with floured hand press dough just until blended.

Divide dough in half. On prepared cookie sheet with floured hands, shape each half into 9-inch log, placing logs 3-inches apart (dough will be sticky). Bake 35 minutes. Cool logs on cookie sheet on wire rack 30 minutes.

Transfer logs to cutting board. With serrated knife cut logs crosswise on the diagonal into 1/4-inch slices. Place slices, cut side down on 2 cookie sheets. Bake biscotti on 2 oven racks, 15 minutes rotating cookie sheets between upper and lower racks halfway through baking. Transfer biscotti to wire racks to cool.

Store in tightly covered container at room temperature up to 3 weeks or in freezer up to 3 months.

Each biscotti equals: 45 calories�2 gm protein�7 gm carbohydrate�2 gm fat (0 gm saturated)�1 gm fiber�4 mg cholesterol�30 mg sodium +++WWP:1