Contributed by Gina
Source: Madeline Lanciani, Chef du Jour, FoodTV.com
6 large eggs
2 cups granulated sugar
1/2 tsp salt
4 cups all purpose flour
2 tsp. baking powder
For Hazelnut: 2 cups roughly chopped whole, or sliced hazelnuts
For Lemon/Poppy: grated rind of 3 lemons, 1 tsp poppy seeds
For Ginger: 1 1/2 cups chopped crystallized (candied) ginger
Preheat oven to 350. Beat eggs and add sugar to blend. Add salt. Sift
flour and baking powder and add all at once to eggs. Stir just to blend.
Add flavoring or garnish. Spoon mixture lengthwise onto cookie sheet
lined with parchment paper, or greased . Spoon into a log shape as wide
as you choose - width determines size of cookie. Make as many logs as
you have mix. Allow logs to sit 10 minutes at room temp before baking.
Bake at 350 for approx. 20 minutes or until center of log springs back
when touched. Remove from oven and let cool completely. Cut logs into
strips crosswise. Standard is about 1/2 inch. Place each biscotti cut
side down onto cookie sheet lined with parchment or lightly greased.
Bake again for approx. 15 minutes or until lightly browned on edges.
Cool completely, store in airtight container.
September 98 Recipes