Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3 3/4  cups          flour -- all purpose,
                        - unbleached
   2      cups          sugar
   1      teaspoon      baking powder
     1/4  teaspoon      - salt
   4                    eggs -- large, whole
   1      teaspoon      vanilla
     1/2  teaspoon      almond extract
   1 2/3  cups          almonds -- whole, blanched
                        - toasted lightly and chopped
                        - coarse
                        ***EGG WASH***
   1                    egg -- large
   1      teaspoon      - water

Preparation:

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 to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI Source: Gourmet magazine, December 1992