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This recipe makes 72 biscotti


INGREDIENTS:
2 1/2 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1 pinch salt
4 tablespoons cold water
3 large eggs
powdered sugar, for rolling


COOKING INSTRUCTIONS:
1. Preheat the oven to 350°F and line 2 cookie sheets with parchment paper.
2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, pepper and salt.
3. In a separate bowl, whisk the eggs, and water together. Add this to the flour mixture and stir until a stiff dough forms.
4. Scrape the dough onto a lightly sugared work surface and divide it into 4 pieces. Roll each piece with the palms of your hands into a log slightly shorter than the length of your cookie sheet.
5. Place two logs on each cookie sheet, several inches apart (the logs will double in width). Bake for 15 minutes, until the logs feel set or firm to the touch. Set the cookie sheets on racks and let cool. Reset the oven to 300°F.
6. When cool to the touch, place the logs on a cutting board. With a serrated knife, slice them into 1/2-inch diagonal slices.
7. Lay the biscotti out on the prepared cookie sheets in a single layer and bake for an additional 10 to 15 minutes, until they are dry and lightly toasted. Cool completely.
8. Store in an airtight tin or plastic container at room temperature for up to 2 weeks.

Serving Size: 3 biscotti

Number of Servings: 72
Per Serving
Calories
30
Carbohydrate
6 g
Fat
0 g
Fiber
0 g
Protein
1 g
Saturated Fat
0 g
Sodium
21 mg


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