them lightly with the lightly beaten reserved egg white; bake for 20 minutes; cut the ropes into diagonal slices about 1 cm wide; rearrange on baking sheet, reduce oven heat to 110ºC F and bake them again for 20 to 30 minutes or until the biscotti is crisp and browned; these cookies will keep well in a tightly closed tin. To toast the nuts, spread on a pie plate and toast in a 180ºC F oven for 5 to 10 minutes, stirring occasionally, or until they are lightly brown and fragrant; rub hazelnuts in a clean towel to remove any loose bits of hull; cool. ----