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Biscotti di Prato (Tuscan Almond Biscotti)

3 3/4 cups flour
2 cup sugar
1 tsp baking powder
1/4 tsp salt
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 2/3 cup whole, blanched almonds, toasted and coarsely chopped

1 egg
1 tsp water

In the bowl of an electric mixer fitted with the paddle attachment
blend the flour, the sugar, the baking powder, and the salt until
the mixture is combined well. In a small bowl, whisk together the
whole eggs, the yolks, the vanilla and the almond extract, add the
mixture to the flour mixture, beating until a dough is formed, and
stir in the almonds.

Turn the dough out onto a lightly floured surface, knead it several
times, and divide it into fourths. Working on 2 large buttered and
floured baking sheets, with floured hands form each piece of dough
into a flattish log 11 inches long and 2 inches wide, arrange the
logs at least 3 inches apart on the sheets, and brush them with
the egg wash. Bake the logs in a preheated 350F oven for 35 minutes
and let them cool on the baking sheets on racks for 10 minutes.

On a cutting board, cut the logs crosswise on the diagonal into
3/4" inch slices, arrange them the biscotti, cut sides down, on
the baking sheets, and bake them in the 350F oven for 5 to 7 minutes
on each side, or until they are pale golden. Transfer the biscotti
to racks to cool and store them in airtight containers.

Makes About 56 Biscotti


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