Breakfast Biscotti Martha Stewart Living Recipe

• 1 1/2 c. All-purpose flour
• 1 1/2 c. Yellow cornmeal
• 3/4 c. Light-brown sugar
• 1 1/2 Tbsp. Finely grated lemon zest
• 2 tsp Baking pwdr
• 1/2 tsp Salt
• 2 lrg Large eggs, lightly beaten
• 1 tsp Vanilla extract
• 1/4 lb Whole shelled hazelnuts (about 3/4 C)
• 1/2 c. Golden brown raisins

1. 1.
2. Heat oven to 325'.
3. Lightly oil and flour a large baking sheet or possibly line it with parchment paper.
4. 2.
5. In a mixing bowl, whisk together flour, cornmeal, sugar, lemon zest, baking pwdr, and salt till well blended.
6. 3.
7. 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.
8. Stir in hazelnuts and raisins.
9. 4.
10. Divide the dough into 3 equal portions.
11. On a heavily floured work surface, shape each portion into a log about 13 inches long by 2 inches wide.
12. Place the logs 2 inches apart on the prepared baking sheet.
13. Bake till logs are hard and golden on the bottom, about 45 min.
14. Remove logs from the baking sheet and cold on a wire rack for at least 30 min.
15. 5.
16. With a clean serrated knife, cut each log into 1/2-inch-thick diagonal slices.
17. Place the slices in a single layer on a clean baking sheet (you'll probably need to use 2 baking sheets).
18. Bake till tops of biscotti are golden, about 15 min.
19. Turn biscotti over and bake till golden and very dry, about 15 min more.
20. Cold the biscotti completely on a wire rack before serving.
21. Store in an air- tight container.

allpurpose, yellow cornmeal, lightbrown sugar, lemon zest, baking pwdr, salt, eggs, vanilla, hazelnuts, golden brown raisins

Taken from cookeatshare.com/recipes/breakfast-biscotti-martha-stewart-living-91793 (may not work)