Instructions: To toast almonds and hazelnuts, bake on cookie sheet for 15 minutes at 350 degrees. Or until light golden brown.

Preheat oven to 375 degrees. Grease cookie sheet with paper towels dipped in oil, and flour lightly.

Mix flour, sugar, baking soda and salt in a bowl with a fork. (set aside) In a separate bowl, beat the four large whole eggs briefly, just to combine the eggs. Add the vanilla and stir don"t beat the eggs into the flour mixture, kneading with your hands in the bowl, until you have a homogeneous mixture. Turn the dough out onto a very lightly floured wooden board. Sprinkle nuts over it and continue kneading it for a few minutes until the nuts are distributed throughout the dough. Leave to rest for 10 minutes.

Divide into six pieces. Using your hands, shape each piece into logs no larger than two inches in diameter. Set each log on a cookie sheet far enough apart to allow them to expand as they bake. Press the top of each log to flatten slightly. Log should be oval shape.

Beat egg white and water. Paint each log with egg white using pastry brush. Bake for 20 to 30 minutes or until dry and lightly colored. Remove from oven, cool enough to handle.

Reset oven to 300 degrees

Slice each log on a diagonal no more than 1/2 inch thick using a long sharp knife. Lay biscotti flat side down on the cookie sheet, bake for 15 to 20 minutes.

Transfer biscotti to rack to dry, cool, and harden for several hours. Can be kept in a cookie tin for six weeks or more.

(ours never last that long) :o)

Cappuccino Mix: Sift together well, all the ingredients.

To serve put 3 tsp. into six oz. of hot water. ( I do not add the nutmeg)

Connie says: My girlfriend and I make this every Christmas season. We also make a homemade Cappuccino recipe to go along with it for Christmas gifts.

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