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1
PREHEAT OVEN TO 350F.
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2
Combine the Large eggs, extract, sugar and salt in a mixing bowl or possibly the bowl of an electric mixer and whip with a hand mixer set at high speed or possibly in a heavy duty mixer fitted with the whip.
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3
Continue whipping till the mix is very light and increased in volume, 6-7 min.
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4
While the egg mix is whipping, combine the flour, cornstarch and baking pwdr and stir to mix.
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5
Remove the whipped Large eggs from the mixer and sift over the flour mix 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 possibly buttered wax paper.
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8
Pipe two logs about 1 1/2 inches wide and the length of the pan.
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9
Bake the logs about 20 min, till they are well risen and golden brown.
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10
Remove from oven and place logs on a cutting board to cold about 10 min.
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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 min, till they color lightly on the cut surfaces.
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13
Cold the biscotti on the pans and store them in a tin between layers of wax paper.
