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    Orange zest
  1 1/2 c  Walnuts; coarsely chopped
           And toasted
    1/4 ts Ground cinnamon
      1 ts Water
  Recipe by: Nancy Dooley
  Preheat oven to 300=B0F.  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.
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