Hazelnut Cornmeal Biscotti Recipe

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Hazelnut Cornmeal Biscotti Recipe

 



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Hazelnut Cornmeal Biscotti

 

Ingredients


I.E.S.JJGF65A


PHILLY.INQUIRER

1/2 lb hazelnuts, shelled
1 1/2 cup sugar
1 1/3 cup flour
3/4 cup yellow cornmeal, preferably
1 stone ground
1 1/4 tsp cinnamon, ground
1 tsp baking powder
1/4 tsp salt
3 tbsp oil, plus,more for preparing
1 the pan
5 eggs, large,just whites



 

Preparation

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.....

 

 

Servings: 72

 

 

 

 


 

Hazelnut Cornmeal Biscotti Recipe brought to you by Recipes 4U