2 c Flour
1 c Plus 2 T. sugar -- divided
1/2 ts Baking soda
1/2 ts Baking powder
1/4 ts Salt
3 Eggs -- divided
1 Egg yolk
1 ts Vanilla extract
1 tb Orange zest
1 1/2 c Walnuts -- coarsely chopped
And toasted
1/4 ts Ground cinnamon
1 ts Water
Preheat oven to 300°F. Grease and flour baking
sheet. Using an electric mixer with a dough hook
attachment, combine flour, 1 C. sugar, baking soda and
powder, and salt in a large bowl until blended. In a
small bowl, whisk 2 eggs, 1 egg yolk, vanilla, and
orange zest. Add egg mix to flour mix; continue
beating until a soft dough forms. Turn onto a lightly
floured surface. Add walnuts and knead 3 minutes or
until walnuts are evenly distributed. Divide dough in
half. On baking sheet, shape each piece of dough into
a 2 1/2 x 10-inch loaf, flouring hands as necessary.
Allow 3 inches between loaves on a baking sheet. In a
small bowl, combine remaining 2 T. sugar and cinnamon.
In another small bowl, beat remaining egg and water.
Brush loaves with egg mixture; sprinkle with sugar and
cinnamon mix. Bake 45 to 50 minutes or until loaves
are lightly browned. Cool 10 minutes on baking sheet.
Cut loaves diagonally into 1/2 inch slices. Lay cut
cookies flat on a baking sheet. Bake 15 minutes, turn
cookies over, and bake 15 minutes longer. Transfer
cookies to wire rack to cool completely. Store in an
airtight container. Makes about 2 1/2 dozen biscotti.
