Biscotti - Almond Hazelnut

-Mary Tuohy-FMWM03B Butter for sheet 5 c Flour + flour for sheet

5 x Large eggs

2 c Sugar

1 ts Vanilla extract

1 ts Anise extract

1 ts Almond extract

1 ts Baking powder

1 ts Salt

2/3 c Almonds, coarsely chopped

2/3 c Hazelnuts, coarsely chopped*

1. Preheat oven to 325 degrees. Buter & flour large baking sheet.

2. In a large mixing bowl, beat 4 of the eggs, the sugar, vanilla, anise,

& almond extracts at high speed for about 10 minutes, until the mixture forms a smooth ribbon when the beaters are lifted. 3. On a large piece of wax paper, sift flour, baking powder & salt.

4. With mixer on low speed, stir flour mixture into egg mixture. Stir in

the nuts 5. Divide dough into 3 parts & shape each part into a log 9 by 2 1/3 inces. Put logs on baking sheet about 2 inches apart. Beat remaining

egg and brush over logs. Bake 35-40 minutes or until golden. 6. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275

degrees. Slide logs ontoa cutting board & cut int 1/4 inch slices using a sharp knife & pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet. Bake 15-20 minutes, or until lightly toasted. Transfer to a wire rack to cool. * - Hazelnuts should be roasted, skinned & coarsely chopped. -----