INGREDIENTS

INSTRUCTIONS

PREHEAT OVEN TO 350F. Combine the eggs, extract, sugar and salt in a mixing
bowl or the bowl of an electric mixer and whip with a hand mixer set at
high speed or in a heavy duty mixer fitted with the whip. Continue whipping
until the mixture is very light and increased in volume, 6-7 minutes. While
the egg mixture is whipping, combine the flour, cornstarch and baking
powder and stir to mix. Remove the whipped eggs from the mixer and sift
over the flour mixture in three additions, folding it in after each
addition with a rubber spatula. The batter will lose most of its air and
become rather stiff. Pipe the batter, using a pastry bag with a 3/4-inch
opening, but no tube, onto a jelly roll pan lined with parchment paper or
buttered wax paper. Pipe two logs about 1 1/2 inches wide and the length of
the pan. Bake the logs about 20 minutes, until they are well risen and
golden. Remove from oven and place logs on a cutting board to cool about 10
minutes. Using a sharp, serrated knife, slice the logs diagonally at
1/2-inch intervals. Place the biscotti cut side down on the pan and return
them to the oven for about 10-15 minutes, until they color lightly on the
cut surfaces. Cool the biscotti on the pans and store them in a tin between
layers of wax paper.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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