Cinnamon-Nut Biscotti

1. Preheat oven to 325°F. Line two large cookie sheets with parchment paper.

2. In a large bowl combine flour, 1 1/2 cups of the sugar, the baking powder, 1 tsp. of the cinnamon, and the salt. Make a well in center of flour mixture. In a small bowl whisk together eggs, egg yolks, and melted butter. Add to flour mixture along with walnuts. Stir until combined and mixture starts to form a ball. Gently knead dough until it comes together.

3. Divide dough into thirds. Shape each portion into an 8-inch roll. Place two rolls about 3 inches apart on one of the prepared cookie sheets. Place remaining roll on the remaining cookie sheet. Flatten rolls to about 3 1/2 inches wide.* In a small bowl stir together the remaining 4 tsp. sugar and 1 1/2 tsp. cinnamon. Lightly beat the reserved egg white and brush rolls. Sprinkle rolls generously with cinnamon-sugar mixture.

4. Bake on separate oven racks about 25 minutes or until rolls are firm and light brown, rotating sheets halfway through. Place cookie sheets on wire racks; cool 15 minutes.

5. Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets.

6. Bake 8 minutes. Turn slices over; bake 8 to 10 minutes more or until crisp and light golden brown. Remove; cool on wire racks.

*Tip

For shorter biscotti, shape dough into 12-inch rolls and flatten to 2 inches wide.