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Biscotti

October 18, 2009

3 3/4 cups unbleached all purpose flour
2 cups sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. salt
5 large whole eggs
3 large egg yolks; reserve egg whites
1 tsp. vanilla
1/2 tsp. almond extract
1 cup chocolate chips
1 cup lightly toasted, chopped walnuts
granulated sugar

Spray Pam on two baking sheets. Heat the oven to 350 degrees. In a large bowl mix together flour, sugar, baking powder, cinnamon and salt. Make a well in the center and add whole eggs, egg yolks, and extracts; blend together with an electric beater on low speed until thoroughly mixed. Stir in the nuts and chocolate chips.

Divide the dough in half and scoop one of the halves onto a floured surface. Using floured hands, shape into a flattish log approximately 11” long and 3” wide. The dough will be sticky and dense and won’t hold a perfect shape. Place on baking sheet. Whip 3 egg whites and brush half over the log with a pastry brush to lightly glaze and sprinkle with granulated sugar. Repeat procedure with remaining dough.

Bake the logs at 350 degrees for approximately 35 minutes or until sharp knife inserted in the center comes out clean and biscotti is golden brown. Do not under bake. Remove the sheets from the oven and allow the logs to cool for at least ten minutes. (To finish the next day, cover with foil or plastic and refrigerate overnight).

Transfer the logs to a cutting board and, using a serrated knife, cut into 1/4-1/2 inch slices. Arrange the slices onto ungreased baking sheets and bake at 350 degrees for 5-10 minutes, until lightly toasted. Cool and store in airtight containers for up to five weeks.

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