Breakfast Biscotti Martha Stewart Living Recipe

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   1.

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   Heat oven to 325'.

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   Lightly oil and flour a large baking sheet or possibly line it with parchment paper.

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   2.

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   In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking pwdr, and salt till well blended.

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   3.

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   In a small bowl, whisk together 1/2 C water, the Large eggs, and the vanilla and stir into the flour mix; the dough will be sticky.

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   Stir in hazelnuts and raisins.

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   4.

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    Divide the dough into 3 equal portions.

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    On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide.

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    Place the logs 2 inches apart on the prepared baking sheet.

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    Bake till logs are hard and golden on the bottom, about 45 min.

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    Remove logs from the baking sheet and cold on a wire rack for at least 30 min.

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    5.

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    With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices.

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    Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets).

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    Bake till tops of biscotti are golden, about 15 min.

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    Turn biscotti over and bake till golden and very dry, about 15 min more.

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    Cold the biscotti completely on a wire rack before serving.

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    Store in an air- tight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.