Hazelnut cornmeal biscotti
Yield: 72 Cookies MMM
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 ts Cinnamon; ground
- 1 ts Baking powder
- 1/4 ts Salt
- 3 tb Oil; PLUS more for preparing The pan
- 5 Eggs; large just whites Spread hazelnuts on baking sheet and toast at 375 deg.until fragrent
- 12 to 15 minutes.Let cool
Instructions:
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.....
