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.