---------- Recipe via Meal-Master (tm) v8.05

     Title: Hazelnut Cornmeal Biscotti
Categories: Ethnic, Bakery, Biscotti
     Yield: 72 Cookies

   1/2 lb Hazelnuts; shelled
 1 1/2 c  Sugar
 1 1/3 c  Flour
   3/4 c  Yellow corn meal; preferably
          -stone ground
 1 1/4 ts Cinnamon; ground
     1 ts Baking powder
   1/4 ts Salt
     3 tb Oil; + more for preparing
          -the pan
     5 lg Eggs; just whites

 Spread hazelnuts on baking sheet and toast at 375 degrees F until
 fragrant, 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, corn meal, 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 four (1" thick) ropes, each about 18" 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 degrees F 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 degrees F.
 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.

 Recipe by Philly Inquirer

 Posted by: I.E.S. (JJGF65A)

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