Spiced biscotti

48 Servings

Ingredients

Quantity Ingredient
2¼ cup All-purpose flour; unbleached
1 teaspoon Baking powder
½ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Ground white pepper
¼ teaspoon Ground cloves
¼ teaspoon Ground cinnamon
¼ teaspoon Ground ginger
1 cup Sugar
2 larges Eggs + 2 yolks *
½ teaspoon Vanilla extract

Directions

1. Sift first 8 ingredients together in a small bowl. 2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined. 3. Follow steps 3 and 4 in Lemon-Anise Biscotti recipe.

Variation: Macerate ¾ cup currants, chopped raisins, or dates in ¼ cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough.

*May substitute 3 whole eggs for the 2 eggs and 2 yolks Recipe by: Cook's Illustrated #6 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rainbow225@... on Aug 14, 1997

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