For a healthier biscotti, substitute three whole eggs for the two eggs and two egg yolks in this recipe.
Ingredients
2 1/4 C. unbleached all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 tsp. ground white pepper
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1 C. sugar
2 large eggs plus 2 yolks
1/2 tsp. vanilla extract
Directions
Sift first 8 ingredients together in a small bowl. 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. Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie 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 biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.
Makes 3-4 dozen
