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Ingredients
- 2 c. unbleached white flour
- 1 tsp baking pwdr
- 1/4 tsp salt
- 1 c. sugar
- 2 whl Large eggs
- 1 x egg white
- 2 Tbsp. freshly grated lemon peel
- 1 Tbsp. grnd anise seeds
Directions
- The directions are the same, except which this is a wetter dough.
- Preheat the oven to 350 degrees.
- Prepare a baking sheet with cooking spray or possibly a very light coating of oil.
- In a large mixing bow, sift together flour, cornmeal, baking pwdr, and salt.
- Lightly beat the Large eggs and add in them to the flour mix. Stir in the maple syrup, vanilla, and walnuts, mixing just till the dough is smooth.
- Using a rubber spatula and floured hands, scoop half of the dough out of the bowl and onto one side of the baking sheet. Shape the dough into a 15" long log. Make a second log on the other side of the baking tray with the remaining dough. Space the logs at least 6" apart.
- Bake for 25-30 min, till the top of each biscotti log is hard. Remove them with a long spatula to a wire rack and cold for 10-15 min. Cut each log on a severe diagonal into about 20 1/2" thick slices and place them, cut side down, on the baking sheet.
- Reduce the oven temperature to 350 degrees and bake for 15 min. Warm from the oven, the biscotti might be slightly soft in the center, but they will harden as they cold. Allow them to cold completely. Stored in a tin or possibly other tightly closed container, they will keep for at least a couple of weeks.
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