Hazelnut Cornmeal Biscotti

Directions

1. 1

   I.E.S.JJGF65A------------------------------- ------------------------------PHILLY.INQUIRER------------------------------ 1/2 lb Hazelnuts

2. 2

   shelled 1 1/2 c Sugar 1 1/3 c Flour 3/4 c Yellow cornmeal

3. 3

   preferably Stone ground 1 1/4 ts Cinnamon

4. 4

   ground 1 ts Baking powder 1/4 ts Salt 3 tb Oil

5. 5

   PLUS,more for preparing The pan 5 Eggs

6. 6

   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 r

7. 7

   Stir together whole hazelnuts,sugar,flour,cornmeal,cinnamon,baking powder and salt in medium mixing bowl.Add oil and stir with wooden spoon

8. 8

   Turn dough out onto lightly floured surface,and with floured hands form dough into 4 ( 1" thick ) ropes,each about 18 inches long.Lightly be