Biscotti - Almond Hazelnut

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

Title: Biscotti - Almond Hazelnut
Categories: Bakery, Biscotti
Yield: 40 Cookies

-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.

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