-CHUCK OZBURN   (HBWK07A)
           Vegetable oil
      1 c  All-purpose white flour;
           -plus extra for pan
    1/2 c  Walnuts; toasted
    1/2 c  Hazelnuts; toasted
    1/2 c  Whole wheat PASTRY flour
      1 ts Baking soda
           Salt
    1/2 c  Dark brown sugar; packed
      2 lg Eggs
      1 ts Vanilla extract
  1 1/2 ts Lemon zest; grate fine
  Lightly oil a baking sheet and dust it with flour, tapping off excess; set
  aside; in a food processor or blender, grind half the nuts until they are
  coarse meal but not powder; chop remaining nuts coarsely; in a large bowl,
  sift together flours, baking soda and salt; stir in brown sugar with ground
  and chopped nuts; in a smaller bowl, beat together 1 whole egg and 1 egg
  yolk, reserving the second white; stir in vanilla and zest; make a well in
  the center of the dry ingredients, pour in egg mixture and mix thoroughly;
  dough will be stiff; preheat oven to 375~F; shape dough into three
  18"-long, 1/2" thick ropes; arrange the ropes on the baking sheet and brush
  them lightly with the lightly beaten reserved egg white; bake for 20
  minutes; cut the ropes into diagonal slices about 1/2 inch wide; rearrange
  on baking sheet, reduce oven heat to 225~F and bake them again for 20 to 30
  minutes or until the biscotti is crisp and browned; these cookies will keep
  well in a tightly closed tin. To toast the nuts, spread on a pie plate and
  toast in a 350~F oven for 5 to 10 minutes, stirring occasionally, or until
  they are lightly brown and fragrant; rub hazelnuts in a clean towel to
  remove any loose bits of hull; cool.
-----