1 1/2 c  All-purpose flour
    1/4 c  Cornstarch
    1/2 ts Baking powder
      2    Eggs
    3/4 c  Sugar
      1 tb Vanilla extract
      1 ts Fresh lemon juice
    1/8 ts Salt
    1/2 c  Vanilla chips
           Vegetable oil cooking spray
  Recipe by: Cuisinart
  1.  Combine first 3 ingredients in small bowl; reserve.
  2.  Place eggs, sugar, vanilla extract, lemon juice, and salt in large
  mixing bowl.  Mix at low speed and gradually increase to medium.  Mix
  until thick and smooth, about 3 minutes.
  3.  Add dry ingredients to egg mixture in 3 additions, mixing on low speed
  for 30 seconds after each addition.
  4.  Add chips and continue mixing on low speed until just incorporated,
  15-20 seconds.
  5.  Preheat oven to 350 degrees F.  Grease baking sheet.  Divide dough in
  half ; place each half on baking sheet and shape into 10 x 3-inch
  rectangle.  (***I was able to get both of mine on the same sheet.  The
  recipe says to put one on each of two sheets.***)
  6.  Bake for 12-14 minutes or until toothpick inserted in center comes out
  clean.  (Top should not be brown.  Do not overbake or biscotti will be too
  dry).  Cool on baking sheet 10 minutes.
  7.  Cut each rectangle crosswise into 10-12 slices (about 3/4-inch wide).
  Place cut side down on baking sheet.  Bake for 11-13 minutes or until
  crisp.* Remove from baking sheet and cool on wire rack.
  *If chips brown too much near the end of the baking period, turn oven off
  and leave biscotti in oven as it cools for remaining 3-5 minutes, or until
  crisp.
  Note:  For best results, store biscotti in an air-tight container.  May
  also be frozen; defrost before serving.
  Good news:  calories 89; sat. fat. 1 g; total fat 2 g (18% of calories)
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