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1
PREHEAT OVEN TO 350 degrees F.
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2
Combine the eggs, extract, sugar and salt in a mixingbowl or the bowl of an electric mixer and whip with a hand mixer set at high speed or in a heavy duty mixer fitted with the whip.
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3
Continue whipping until the mixture is very light and increased in volume, 6-7 minutes.
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4
While the egg mixture is whipping, combine the flour, cornstarch and baking powder and stir to mix.
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5
Remove the whipped eggs from the mixer and sift over the flour mixture in three additions, folding it in after each addition with a rubber spatula.
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6
The batter will lose most of its air and become rather stiff.
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7
Pipe the batter, using a pastry bag with a 3/4-inch opening, but no tube, onto a jelly roll pan lined with parchment paper or buttered wax paper.
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8
Pipe two logs about 1 1/2 inches wide and the length ofthe pan.
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9
Bake the logs about 20 minutes, until they are well risen and golden.
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10
Remove from oven and place logs on a cutting board to cool about 10 minutes.
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11
Using a sharp, serrated knife, slice the logs diagonally at 1/2-inch intervals.
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12
Place the biscotti cut side down on the pan and return them to the oven for about 10-15 minutes, until they color lightly on the cut surfaces.
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13
Cool the biscotti on the pans and store them in a tin betweenlayers of wax paper.
