-RAE KIDDIE (VNRR88A)
    1/3 c  Walnut oil
  3 1/2 c  All-purpose flour
      3    Eggs
  1 1/2 ts Baking soda
  1 1/2 c  Dark brown sugar; pack firm
    1/2 ts Nutmeg
  1 1/2 ts Black pepper; coarse ground
  1 1/2 c  Walnuts; chop coarse, toast
  Preheat oven to 375~. Butter and flour 2 baking sheets. Beat the eggs and
  oil together, add the sugar, nutmeg, and pepper, and beat until the
  ingredients are well combined. Combine the flour and baking soda, and
  slowly add the dry ingredients to the egg-sugar mixture. Add the walnuts to
  the dough, which will be
  fairly stiff, but sticky. Divide the dough into four equal parts. On a
  floured board, or work surface, form each piece into a rope about 12 inches
  long and 2 to 3 inches wide. Place the ropes on the baking sheet. Flatten
  the top of each loaf slightly with your fingertips. Bake for 30 minutes.
  Remove from the oven and allow to cool on racks for 10 minutes. Slice each
  loaf into slices about 1/2 inch thick. Place the slices on the baking
  sheets, cut- side down, and return to the oven for about 20 minutes. Turn
  the biscotti after 10 minutes. Cool on racks and store in air-tight tins or
  jars.
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