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