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Print this Recipe    Biscotti 72

Biscotti Di Prato

3 3/4 cup flour
2 cups sugar
1 tsp baking powder
1/4 tsp salt
4 eggs
1 tsp vanilla
1/2 tsp almond extract
1 2/3 cup almonds, toasted lightly 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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