Black Pepper Biscotti

---------- Recipe via Meal-Master (tm) v8.05

Title: Black Pepper Biscotti
Categories: Breads, Ethnic, Bakery, Biscotti
Yield: 48 Servings

Cross tmpj72b
2 c All-purpose white flour
2 ts Coarsely ground black pepper
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
1 1/2 tb Butter; softened
1/4 c Sugar
2 Large eggs
2 Large egg whites
1 c Finely chopped dried figs

Preheat oven to 350 degrees. Combine flour, pepper, baking powder, baking
soda and salt. Whisk together butter and sugar. Beat in eggs and egg
whites, one at a time, mixing well to distribute the butter. Add the dry
ingredients and mix until almost smooth. Stin in figs. Working on a floured
surface, shape the dough into 2 logs, each about 14 inches long and 1-1/2
inches thick. Place the logs on a prepared baking sheet and press the tops
to flatten to 1/2 inch high. Bake for 18 to 23 minutes,or until firm to the
touch. Transfer the logs to a rack to cool. Reduce the oven temperature to
300 degrees. Cut the logs diagonally into 1/2-inch thick slices. Stand the
slices upright on the baking sheet and bake for 30 minutes. Let cool before
storing. Makes about 4 dozen biscotti. 40 calories per biscotto , 1 gram
fat, 47 mg sodium, 9 mg cholesterol. These will stay fresh for a month or
more when stored in an airtight container. Source: Eating Well Magazine
Formatted by: CLM, HCPM52C (wrv)

-----