Hazelnut Cornmeal Biscotti

Directions

Spread hazelnuts on baking sheet and toast at 375℉ (190℃) F 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 four 1 inch 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℉ (190℃) F until golden brown, about 20 minutes.

Let cool 5 minutes on rack.

Slice on diagonal into ½ inch 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℉ (160℃).

Slice on the diagonal into ½ inch 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.