---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Contucci Di Prato  (Nut Cookies)
  Categories: Cookies
       Yield: 1 servings
  
   3 3/4 c  Sifted all-purpose flour
       1 c  Sugar
       6 tb Sugar
   1 1/2 ts Baking powder
       3 tb Dried cake crumbs
       4    Eggs
       1    Egg yolk
       1 tb Almond extract
       1 ts Vanilla
       5 oz Unblanched almonds, whole
       1 c  Shelled hazelnuts, whole
       1    Egg white
  
      Butter a piece of brown paper cut to fit a large cookie sheet. Preheat
   to moderate (375 degrees). Sift flour, sugar and baking powder into a large
   bowl; stir in cake crumbs. Beat eggs, the egg yolk, almond extract and
   vanilla in a small bowl until frothy; add to flour mixture. Beat unti
   thoroughly combined and mixture is moistened. (Take a little bit of the
   cookie mixture between your fingertips and pinch; if the dough holds
   together you have beaten it enough). Add almonds and hazelnuts. WIth your
   hands, work nuts into dough until mixture begins to hold together.
       Turn out onto a piece of wax paper. Divide mixture in half. Shape each
   half into a log, 2 inches in diameter and about 12 inches long. Place logs
   on prepared cookie sheets. Beat egg white in a small cup until foamy; brush
   over logs. Bake in preheated 375 degree oven for 30 minutes or until
   golden. Remove logs with paper to wire racks. Cool 1 hour.
       Preheat oven to 350 degrees. Cut logs into 1/2 diagonal slices with a
   serrated knife using a sawing motion. Place cookies on large ungreased
   cookie sheets. Bake in preheated moderate oven (350 degrees) for 10 minutes
   or until centers are dry, turning once. Cool on wire racks. Store in a
   covered container
  
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