• 3/4 cup walnut halves — toasted
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Dash salt
• 3 egg whites
• OR
• 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

Related posts:

1. Walnut Biscotti
2. Anise Biscotti
3. Ginger-Almond Cookies

• 3/4 cup dried cranberries or cherries
• 3/4 cup pecans
• 2 cups all-purpose unbleached flour
• 1/2 teaspoon cinnamon
• 2 teaspoon baking powder
• 2/3 cup sugar

Layer ingredients in order inside a a clean 1 quart jar. Tap gently on the counter top to settle each layer before adding the next. Add additional cranberries or pecans to top off the jar.
Attach the directions to the jar.

Cranberry Biscotti
Beat 1/3 cup butter on medium speed for 30 seconds. Add 2 eggs and beat on medium until well combined.

Using a wooden spoon, stir in contents of jar just until combined. Divide into 2 loaves on cookie sheet, chilling if necessary to make dough easier to handle. Each loaf should be about 9 inches long and 2 inches wide. Bake at 375°F for 25-30 min or until a toothpick inserted in the center comes out clean. Cool on sheet for 1 hour.

Cut each loaf diagonally into 1/2 inch thick slices using a serrated (bread) knife. Place slices on an ungreased cookie sheet. Bake at 325°F for 8 minutes, then turn over and bake for 8-10 minutes more or until dry and crisp. Transfer to wire rack to cool. Makes 32 cookies.

Related posts:

1. Anise Biscotti
2. Walnut Biscotti
3. Walnut Biscotti

• 3/4 cup walnut halves — toasted
• 1 cup all-purpose flour
• 3/4 cup whole wheat flour
• 1/2 cup packed brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• Dash salt
• 3 egg whites OR 1/2 cup fat-free, cholesterol-free egg product

Heat oven to 350º. Spray nonstick cookie sheet with cooking spray. Place walnuts in food processor or blender. Cover and process, using quick on-and-off motions, until walnuts are consistency of coarse meal. Mix 1/2 cup of the ground walnuts and the remaining ingredients except egg whites in large bowl. Stir in egg whites thoroughly until stiff dough forms.

Sprinkle remaining ground walnuts on cutting board or waxed paper. Divide dough in half. Shape each half into rectangle, 7 × 3 inches, on walnuts. Carefully transfer rectangles onto ungreased cookie sheet. Bake 15 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.

Bake 10 to 15 minutes or until crisp and browned. Remove from cookie sheet to wire rack. Store tightly covered.

Related posts:

1. Walnut Biscotti
2. Anise Biscotti
3. Christmas Cranberry Biscotti in a Jar Recipe

Pizzelles Recipe

• 2 cups all-purpose flour
• 1 cup sugar
• 3/4 cup butter or margarine — melted and cooled
• 1 tablespoon anise extract OR 1 tablespoon vanilla
• 4 eggs — slightly beaten

Heat pizzelle iron according to manufacturer’s directions. Mix all ingredients in a medium bowl. Drop 1 tablespoon batter onto heated pizzelle iron; close. Cook about 30 seconds or until golden brown.
Carefully remove pizzelle from iron. Cool on wire rack. Repeat for each cookie.

Related posts:

1. Cobweb Cookies Recipe
2. Italian Cookie Recipe
3. Cream Cheese Brownies

• 5 cups (500 g) flour
• 1 1/2 cups (150 g) sifted confectioners sugar
• 2 tablespoons baking powder
• 1 cup shortening (butter or whatever)
• 3 eggs
• 1 tablespoon vanilla, or you can add any flavoring you would like.

PREPARATION:
Sift flour and measure. Resift with sugar and baking powder into bowl. Cut in shortening until it looks like coarse cornmeal. I do this by hand because the dough is heavy for a mixer. Make a center in the flour, and add the eggs, and vanilla, mix and knead the dough well for about 5 minutes until smooth, adding a little more flour if it seems to soft and sticky. Pinch off bits of the dough about the size of a small apricot, and form into desired shape. Place on greased cookie sheet 1 inch apart, and bake in hot 450 oven for 10 minutes until light golden brown. Watch carefully because they will burn easily. Makes 4 dozen cookies.

The frosting is made with egg whites.

At least 4 eggs whites just beaten until foamy, then add confectioners sugar, until you get a runny type of frosting, I would say like pancake batter, then add whatever flavors you want. I usually add anise oil, just a drop or two, You can also color this frosting. At Easter I color mine blue, green, pink, and white. Once the cookies are cold, toss them in the frosting, and set aside, it will form a hard surface on the cookie once dried.

One word of caution, never make this frosting if it is the lease bit damp outdoors, or in too hot of a kitchen. It just won’t harden on the cookie. While the frosting is still damp you can add the colored sprinkle candy on them.

This basic dough also can be used to make sesame cookies: shape into fingers, and before baking dip in milk and then the sesame seeds. Bake as above.

Related posts:

1. Candy Cane Cookie Recipe
2. Gingerpop Cookie Recipe
3. Multigrain Cookie Cutouts Recipe