Ingredients: |
Ingredients: 3 3/4 cups all-purpose unbleached flour
2 cups granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 2/3 cups whole, blanched almonds, toasted
lightly and coarsely chopped
Egg Wash
1 large egg
1 teaspoon water
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Directions: |
Directions: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, vanilla extract and 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 350 degree F 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 the biscotti, cut sides down, on the baking sheets, and bake them in the 350 degree F 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. |
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