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Orange Almond Biscotti

2 cups flour
1 cup sugar
1 tsp baking soda
1/4 tsp salt
2 large whole eggs
1 large egg yolk
1 tsp vanilla
1 Tbsp freshly grated orange zest
1 1/2 cup whole almonds, toasted lightly and coarsely chopped
egg wash: made by beating together 1 egg and 1 tsp water

In the bowl of an electric mixer, blend the flour, sugar, baking
soda and salt until combined well. In a small bowl, whisk together
the whole eggs, the yolk, vanilla and zest; add to flour mixture,
beating until a dough is formed. Add almonds.

Turn the dough onto a lightly floured surface, knead it several
times and halve it. Working on a large buttered and floured baking
sheet, with foured hand form each piece of dough into a flattish
log 12 inches long and 2 inches wide. Arrange the logs at least
3 inches apart on the sheet, and brush with egg wash.

Bake the logs in a preheated 300-degree oven for 50 minutes. Let
them cool on a rack for 10 minutes. On a cutting board, cut the
logs crosswise on the diagonal into 1/2 inch-thick slices.

Arrange the biscotti, cut sides down, on a baking sheet and bake
in 300-degree oven for 15 minutes on each side.


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