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- For Hazelnut: 2 c. roughly minced, sliced, or possibly whole hazelnuts
- For Lemon/Poppy: grated rind of three lemons, 1 tsp. poppy seeds
- For Ginger: 1 1/2 c. minced crystallized (candied) ginger
- Preheat oven to 350. Beat Large eggs and add in sugar to blend. Add in salt. Sift flour and baking pwdr and add in all at once to Large eggs. Stir just to blend. Add in flavoring or possibly garnish. Spoon mix lengthwise onto cookie sheet lined with parchment paper or possibly greased. Spoon into a "log", shape as wide as you choose, the width of the "log" will determine the length of the cut biscotti. Make as many "logs" as you have mix.
- Allow logs to sit for about 10 min at room temperature before baking. Bake at 350 for approximately 20 min or possibly till center of log springs back when touched. Remove from oven and let cold thoroughly. Cut logs into strips crosswise. Standard is about 1/2 inch. Place each biscotti cut side down onto cookie sheet lined with parchment or possibly lightly greased. Bake again for approximately 15 min or possibly till lightly browned on edges. Cold thoroughly, then store in airtight container.
