Preheat oven to 350 degrees and set a rack in the middle level. Line a jelly-roll pan or cookie sheet with parchment or foil. In a mixing bowl, whisk eggs and salt until liquid. Whisk in sugar and vanilla smoothly. Whisk in butter or oil, then stir in nuts. Combine flour with baking powder and cinnamon and stir with a dry whisk to mix. Fold flour mixture into egg mixture until all the flour is absorbed - the dough will be very soft. Use a spoon to form two logs of dough on the prepared pan, adjusting the sides with the tip of the spoon to make the logs even. Bake the logs of dough about 30 minutes, or until well risen and firm when pressed with a fingertip. Cool on pan to room temperature. Slice baked logs diagonally about 1/4 to 1/2-inch thick, using a sharp serrated knife. Return biscotti to pan, cut side down, and bake up to 20 minutes longer, or until biscotti are a deep golden color. Cool on pan and store in a tin. Yield: 5 dozen or more, depending on how thinly they are sliced. Notes: Recipe courtesy of Nick Malgieri Recipe by: Cooking live Show #9021 Posted to MC-Recipe Digest V1 #967 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1380g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 671 (20%)|
|Amt Per Serving||% DV|
|Total Fat 74.6g||99 %|
|Saturated Fat 23.2g||116 %|
|Monounsaturated Fat 28.6g|
|Polyunsanturated Fat 10.2g|
|Cholesterol 3172.5mg||976 %|
|Sodium 6790.6mg||234 %|
|Potassium 1024.9mg||27 %|
|Total Carbohydrate 609.5g||179 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 609.5g|
|Protein 94.4g||135 %|
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Calories per serving: 3414
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