Easy Walnut-Spice Biscotti
(Makes 2 dozen) 3 eggs, slightly beaten (reserve 1 tablespoon) 2 cups walnut halves and pieces, not chopped 3 tablespoons vegetable oil 1 package Duncan Hines Spice Cake Mix Preheat oven to 350 degrees. Grease a 10-inch by 14-inch cookie sheet and set aside. Place slightly beaten eggs in a medium bowl and stir in walnut halves and pieces, vegetable oil and spice cake mix. Combine to make a soft dough. With a large spoon, form dollops of dough into two long logs on the cookie sheet and smooth out as much as possible with knife blade or spatula. Brush on reserved beaten egg with pastry brush. Bake on second shelf from top of oven for 17 to 20 minutes, until firm when touched lightly. Remove from oven, leave oven on, set aside to cool slightly 15 to 20 minutes. Place a log on a cutting board and, with a very sharp knife, slice on the diagonal 1/2-inch to 3/4-inch thick. Return slices, cut side down, to cookie sheet and rebake about 5 minutes. Turn each cookie over and bake about 5 minutes more. When all cookies are rebaked, turn off the oven, leave the oven door ajar, and allow all to cool and dry thoroughly. Cooled cookies may be stored indefinitely in airtight containers. Note: Use almonds, hazelnuts, or macadamias. Try raisins; try cake mixes other than spice. Recipe was created by Charles LoPinto of Carmel. >From BlindCook submitted by Mary Ellen Earls December 13, 2002 recipes from the Indianapolis Star Cookie Winners this was second place ~To get something you never had, you have to do something you never did. -Sugar -- Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore
