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
In a small bowl, whisk together the whole eggs, the yolks, vanilla extract and
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 350 degrees F 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 the biscotti, cut sides down, on the baking sheets, and bake them in the
350 degree F 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.
Dark raisins may be added to the batter, if desired.