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)
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