Title: Biscotti di prato ( tuscan almond biscotti)
 Categories: Cookies, Italian
      Yield: 1 Servings
 
  3 3/4 c  Flour; all purpose,
           -unbleached
      2 c  Sugar
      1 ts Baking powder salt
      4    Eggs; large, whole
      1 ts Vanilla
    1/2 ts Almond extract
  1 2/3 c  Almonds, whole, blanched
           -toasted li

MMMMM--------------------------EGG WASH-------------------------------
      1    Egg, large; & 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 tocool and store them in airtight containers. MAKES ABOUT 56
  BISCOTTI