from Baking Illustrated
2 1/4 cups (11 1/4 ounces) unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp ground white (or black) pepper
1/2 tsp ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp salt
1 cup (7 ounces) sugar
2 large eggs plus 2 large egg yolks
1/2 tsp vaniila extract
Adjust oven rack to middle position and preheat oven to 350 degrees. Line a large baking sheet with parchment paper. Whisk the flour, baking powder, baking soda, spice and salt together in a medium bowl; set aside.
Whisk the sugar, eggs, and yolks in a large bowl to a light lemon color; stir in the vanilla extract. Sprinkle the dry ingredients over the egg mixture, then fold in until dough is just combined.
Halve the dough and turn each portion onto the prepared baking sheet. Using floured hands, quickly stretch each portion of dough into a rough 13 by 2-inch loaf. Place the loaves about 3 inches apart on the baking sheet; pat each one smooth. Bake untli the loaves are golden and just beginning to crack on top, about 35 minutes, rotating the pan halfway through the baking time. Remove the baking sheet from oven and place it on a wire rack.
Cool the loaves for 10 minutes; lower the oven temperature to 325 degrees. Use a wide metal spatula to transfer the loaves to a cutting board. With a serrated knife, cut each loaf diagonally into 3/8-inch-thick-slices. Lay the slices about 1/2 inch apart on the baking sheet, cut-side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer to wire rack and cool completely. Store in airtight container up to one month.
Makes about 50.
If you like, macerate 3/4 cup currants, chopped rasins, or dates in 1/4 cup brandy or Marsala for about 1 hour. Drain and fold into dough in step 2, adding a teaspoon or so of the macerating liquid.
Notes: Only my second attempt at baking biscotti. The first was Chocolate Chip Biscotti made about a year ago. This was quite different and a non-butter recipe, which according to the very informative article included in the cookbook, will also give it a longer shelf-life and a more enduring taste. But the additional yolks provide it with a rich taste that can compete with the butter-based style recipes. I took half a batch to ATD yesterday and they didn't last long, which I'll take as confirmation that the group agreed with my opinion that these were quite tasty.Posted by Jennifer at March 13, 2005 2:07 PM