CATEGORY |
CUISINE |
TAG |
YIELD |
Grains, Eggs |
|
Cookies, Desserts, Ethnic |
72 |
Cookies |
INGREDIENTS
1/2 |
lb |
Hazelnuts, shelled |
1 1/2 |
c |
Sugar |
1 1/3 |
c |
Flour |
3/4 |
c |
Yellow cornmeal, preferably |
|
|
Stone ground |
1 1/4 |
t |
Cinnamon, ground |
1 |
t |
Baking powder |
1/4 |
t |
Salt |
3 |
T |
Oil, PLUSmore for preparing |
|
|
The pan |
5 |
|
Eggs, largejust whites |
INSTRUCTIONS
Spread hazelnuts on baking sheet and toast at 375 deg.until
fragrent,12 to 15 minutes.Let cool,wrap in kitchen towel and rub off
skins.Brush 2 baking sheets lightly with oil... Stir together whole
hazelnuts,sugar,flour,cornmeal,cinnamon,baking powder and salt in
medium mixing bowl.Add oil and stir with wooden spoon until well
blended.Add 4 egg whites and stir until dough comes together.It should
be slightly sticky.. Turn dough out onto lightly floured surface,and
with floured hands form dough into 4 ( 1" thick ) ropes,each about 18
inches long.Lightly beat remaining egg white in small bowl.Place dough
ropes on greased baking sheets and brush with beaten egg white... Bake
at 375 deg.until golden brown,about 20 minutes.Let cool 5 minutes on
rack.Slice on diagonal into 1/2" thick slices.Let cool
completely.Biscotti can be stored in airtight container in cool dry
place up to 2 weeks... Alternately,for crisper biscotti,bake ropes 15
minutes,remove from oven and let cool 5 minutes.Reduce heat to 325
deg. Slice on the diagonal into 1/2" thick slices and return to baking
sheets,cut side up.Bake until lightly browned,12 to 14 minutes
longer.Cool completely and store in airtight container.Makes 6 dozen
cookies..... Posted to MM-Recipes Digest V5 #030 by "Robert Ellis"
<rpearson@snowcrest.net> on Jan 29, 1998
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