Breakfast biscotti - martha stewart living
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Breakfast biscotti - martha stewart living
  Breakfast    Biscotti  
Last updated 6/12/2012 1:10:22 AM. Recipe ID 37574. Report a problem with this recipe.
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      Title: Breakfast biscotti - martha stewart living
 Categories: Biscotti
      Yield: 7 Servings
  1 1/2 c  All-purpose flour
  1 1/2 c  Yellow cornmeal
    3/4 c  Light-brown sugar
  1 1/2 tb Finely grated lemon zest
      2 ts Baking powder
    1/2 ts Salt
      2 lg Eggs; lightly beaten
      1 ts Vanilla extract
    1/4 lb Whole shelled hazelnuts
           -(about 3/4 C)
    1/2 c  Golden raisins
  1. Heat oven to 325'. Lightly oil and flour a large baking sheet or
  line it with parchment paper.
  2. In a mixing bowl, whisk together flour, cornmeal, sugar, lemon
  zest, baking powder, and salt until well blended.
  3. In a small bowl, whisk together 1/2 C water, the eggs, and the
  vanilla and stir into the flour mixture; the dough will be sticky.
  Stir in hazelnuts and raisins.
  4. Divide the dough into 3 equal portions. On a heavily floured work
  surface, shape each portion into a log about 13 inches long by 2
  inches wide. Place the logs 2 inches apart on the prepared baking
  sheet. Bake until logs are firm and golden brown on the bottom, about
  45 minutes. Remove logs from the baking sheet and cool on a wire rack
  for at least 30 minutes.
  5. With a clean serrated knife, cut each log into 1/2-inch-thick
  diagonal slices. Place the slices in a single layer on a clean baking
  sheet (you'll probably need to use 2 baking sheets). Bake until tops
  of biscotti are golden brown, about 15 minutes. Turn biscotti over
  and bake until golden brown and very dry, about 15 minutes more. Cool
  the biscotti completely on a wire rack before serving. Store in an
  air- tight container.
  Martha Stewart Living/October/94 Scanned & edited by Di Pahl & 

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Recipe ID 37574 (Apr 03, 2005)

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