Preheat oven to 350 degrees and set a rack in the middle level. Line a
jelly-roll pan or cookie sheet with parchment or foil.
In a mixing bowl, whisk eggs and salt until liquid. Whisk in sugar and
vanilla smoothly. Whisk in butter or oil, then stir in nuts. Combine flour
with baking powder and cinnamon and stir with a dry whisk to mix. Fold
flour mixture into egg mixture until all the flour is absorbed - the dough
will be very soft. Use a spoon to form two logs of dough on the prepared
pan, adjusting the sides with the tip of the spoon to make the logs even.
Bake the logs of dough about 30 minutes, or until well risen and firm when
pressed with a fingertip. Cool on pan to room temperature.
Slice baked logs diagonally about 1/4 to 1/2-inch thick, using a sharp
serrated knife. Return biscotti to pan, cut side down, and bake up to 20
minutes longer, or until biscotti are a deep golden color. Cool on pan and
store in a tin.
Yield: 5 dozen or more, depending on how thinly they are sliced.
Notes: Recipe courtesy of Nick Malgieri
Recipe by: Cooking live Show #9021
Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
<jfreeman@comteck.com> on Dec 19, 1997
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