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Hazelnut Cornmeal Biscotti

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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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