Biscotti Di Prat (Tuscan Almond Biscotti)

---------- Recipe via Meal-Master (tm) v8.05

Title: Biscotti Di Prat (Tuscan Almond Biscotti)
Categories: Bakery, Biscotti
Yield: 56 Servings

3 3/4 c Flour; all purpose
-unbleached
2 c Sugar
1 ts Baking powder
1/4 ts -salt
4 Eggs;large; whole
1 ts Vanilla
1/2 ts Almond extract
1 2/3 c Almonds, whole; blanched
Toasted lightly/chop coarsel
-----egg wash-----
1 Egg, large; &
1 ts 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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