Title: Spiced Biscotti
Categories: Cookie Sliced Blank Italian
Yield: 48 Servings

2 1/4	c	All-purpose flour; unbleached
1	ts	Baking powder
1/2	ts	Baking soda
1/4	ts	Salt
1/4	ts	Ground white pepper
1/4	ts	Ground cloves
1/4	ts	Ground cinnamon
1/4	ts	Ground ginger
1	c	Sugar
2	lg	Eggs + 2 yolks *
1/2	ts	Vanilla extract

1. Sift first 8 ingredients together in a small bowl. 2. Whisk sugar and eggs to a light lemon color; stir in vanilla extract. Sift dry ingredients over egg mixture, then fold in until dough is just combined. 3. Follow steps 3 and 4 in Lemon-Anise Biscotti recipe.

Variation: Macerate 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. Drain and fold into the dough in step 2, adding a teaspoon or so of the macerating liquid to the dough.

*May substitute 3 whole eggs for the 2 eggs and 2 yolks

Posted to MM-Recipes Digest V4 #6

Recipe by: Cook's Illustrated #6

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