Biscotti Di Prato ( Tuscan Almond Biscotti) Recipe

• 3 3/4 c. flour, all purpose, unbleached
• 2 c. sugar
• 1 tsp baking pwdr
• 1/4 tsp - salt
• 4 x Large eggs, large, whole
• 1 tsp vanilla
• 1/2 tsp almond extract
• 1 2/3 c. almonds, whole, blanched toasted lightly and minced coarse
• 1 x egg, large
• 1 tsp - water

1. In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking pwdr, and the salt till the mix is combined well.
2. In a small bowl, whisk together the whole Large eggs, the yolks, the vanilla and the almond extract, add in the mix to the flour mix, beating till a dough is formed, and stir in the almonds.
3. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths.
4. 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 min and let them cold on the baking sheets on racks for 10 min.
5. 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 min on each side, or possibly till they are pale golden brown.
6. Transfer the biscotti to racks to cold and store them in airtight containers.
7. MAKES ABOUT 56 BISCOTTI

flour, sugar, baking pwdr, salt, eggs, vanilla, almond, almonds, egg, water

Taken from cookeatshare.com/recipes/biscotti-di-prato-tuscan-almond-biscotti-84729 (may not work)