Biscotti

Directions

1. 1
   Pour the flour in a mound on a work surface or in a big bowl.
2. 2
   Make a well in the center and place the baking powder and salt in the well.
3. 3
   Beat 3 of the eggs in a medium bowl and add the sugar, vanilla and almond extracts, amaretto or brandy, and the melted butter.
4. 4
   Add this mixture to the center of the well.
5. 5
   Gradually work the flour into the ingredients in the well and mix with your hands or a wooden spoon until smooth.
6. 6
   Knead in the nuts thoroughly and keep kneading, sprinkling additional flour, if necessary.
7. 7
   Place the dough in the refrigerator for about 15 minutes.
8. 8
   Butter and flour two baking sheets.
9. 9
   Divide the dough into quarters.
10. 10
    Roll each piece of dough on a floured surface into a 2- to 3-inch wide log and place the logs at least 3 inches apart on the baking sheets
11. 11
    Beat the remaining egg and brush it over the tops of the dough logs.
12. 12
    Bake in a preheated 350 degree (175 C.) oven for 20 minutes.
13. 13
    Remove the logs from the oven and reduce heat to 325 degrees (175 C.).
14. 14
    Cut the logs diagonally into 1-inch slices and lay them cut side up on the baking sheets.
15. 15
    Return to the oven for another 15 minutes.
16. 16
    Cool on racks.
17. 17
    Store the Biscotti in a cookie tin.