Biscotti - Almond Hazelnut

Directions

1. Preheat oven to 325℉ (160℃). Butter and flour large baking sheet.

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

4. With mixer on low speed, stir flour mixture into egg mixture. Stir in the nuts 5. Divide dough into 3 parts and shape each part into a log 9 by 2⅓ inches. Put logs on baking sheet about 2 inches apart. Beat remaining egg and brush over logs. Bake 35 to 40 minutes or until golden.

5. Remove baking sheet from oven. Cool 10 minutes. Reduce oven heat to 275℉ (140℃). Slide logs ontoa cutting board & cut int ¼ inch slices using a sharp knife and pressing firmly to cut all the way through. Arrange slices cut side down on a baking sheet. Bake 15 to 20 minutes, or until lightly toasted. Transfer to a wire rack to cool. Hazelnuts should be roasted, skinned and coarsely chopped.