| 1 | Recipe by: great good food by julee rosso note: use hazelnuts, almonds, or pistachios. |
| 2 | Preheat the oven to 325 degrees. |
| 3 | Lightly spray or wipe a large baking sheet with vegetable oil. |
| 4 | In the large bowl of an electric mixer, combine the eggs, egg whites, and vanilla. |
| 5 | Mix until well combined. |
| 6 | Add the sugar, flour, soda, and salt; beat until a dough forms. |
| 7 | Stir in the nuts. |
| 8 | Turn the sticky dough onto a lightly floured board. |
| 9 | With clean floured hands and with the aid of a spatula or pastry scraper, knead the dough several times. |
| 10 | Divide the dought in half. |
| 11 | With floured hands, fomr the dough into two flattish logs, about 15 inches long and 2 inches wide. |
| 12 | Place the logs on the baking sheet, 3 inches apart. |
| 13 | Bake for 40 minutes. |
| 14 | Remove and cool for 10 minutes. |
| 15 | Reduce the heat to 275 degrees. |
| 16 | On a cutting board, cut the logs diagonally into ?inch-thick slices. |
| 17 | Arrange the slices on the baking sheet and bake for 10 to 12 minutes. |
| 18 | Turn and bake for another 10 to 12 minutes. |
| 19 | Turn the heat off, and leave the biscotti to crisp in the oven for 15 minutes. |
| 20 | Remove from oven and cool completely. |
