June's Biscotti

---------- Recipe via Meal-Master (tm) v8.02

Title: JUNE'S BISCOTTI
Categories: Cookies, Italian
Yield: 6 servings

2 c Unbleached All-Purpose Flour
1/2 c Sugar
1/2 ts Baking Powder
6 tb Butter
4 md Eggs, Beaten
1/2 c Filberts (Hazelnuts) Broken
-In Half
1 md Egg, Beaten

Yield: 30 To 40 Biscotti, Depending On Thickness
Sift the flour, sugar and baking powder together into
a large bowl. Cut in the butter and add the 4 beaten
eggs, blending well. Then add the nuts. Grease a
cookie sheet and spread the batter into two
rectangular shapes, about 1/2-inch thick. Brush the
tops with the remaining beaten egg. Bake in a
preheated 350 Degree F. oven for about 45 minutes or
until the tops are brown. Cut into biscotti (3/4-inch
slices) and turn each slice on its side on the cookie
sheet. Turn the oven down to 325 Degrees F. and
return the cookie sheet to the oven to let the slices
toast for about 10 minutes. Turn the biscotti over and
toast the other side, watching closely so they don't
get too brown.

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