---------- Recipe via Meal-Master (tm) v8.05
       Title: Cinnamon Walnut Biscotti
  Categories: Biscotti
       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    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°F.  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
   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.