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Hazelnut Cornmeal Biscotti

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: HAZELNUT CORNMEAL BISCOTTI
 Categories: Cookies, Desserts, Ethnic
      Yield: 72 Cookies
 
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    1/2 lb Hazelnuts; shelled
  1 1/2 c  Sugar
  1 1/3 c  Flour
    3/4 c  Yellow cornmeal; preferably
           Stone ground
  1 1/4 ts Cinnamon; ground
      1 ts Baking powder
    1/4 ts Salt
      3 tb Oil; PLUS,more for preparing
           The pan
      5    Eggs; large,just whites
 
    Spread hazelnuts on baking sheet and toast at 375 deg.until
  fragrent,12 to 15 minutes.Let cool,wrap in kitchen towel and rub off
  skins.Brush 2 baking sheets lightly with oil...
    Stir together whole hazelnuts,sugar,flour,cornmeal,cinnamon,baking
  powder and salt in medium mixing bowl.Add oil and stir with wooden
  spoon until well blended.Add 4 egg whites and stir until dough comes
  together.It should be slightly sticky..
    Turn dough out onto lightly floured surface,and with floured hands
  form dough into 4 ( 1" thick ) ropes,each about 18 inches
  long.Lightly beat remaining egg white in small bowl.Place dough ropes
  on greased baking sheets and brush with beaten egg white...
    Bake at 375 deg.until golden brown,about 20 minutes.Let cool 5
  minutes on rack.Slice on diagonal into 1/2" thick slices.Let cool
  completely.Biscotti can be stored in airtight container in cool dry
  place up to 2 weeks...
    Alternately,for crisper biscotti,bake ropes 15 minutes,remove from
  oven and let cool 5 minutes.Reduce heat to 325 deg. Slice on the
  diagonal into 1/2" thick slices and return to baking sheets,cut side
  up.Bake until lightly browned,12 to 14 minutes longer.Cool completely
  and store in airtight container.Makes 6 dozen cookies.....
 
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