CINNAMON WALNUT BISCOTTI

      Title: CINNAMON WALNUT BISCOTTI
  Categories: Cookies, New imports
       Yield: 1 Servings
  
       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=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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