Biscotti with Almonds
(Cantucci)
From Montalcino Night

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1/2 cup unsalted butter
1 3/4 cups flour
3/4 cups sugar
1/2 teaspoon baking powder
2 medium eggs, lightly beaten, plus
1/2 teaspoon baking soda
1 egg beaten with l Tablespoon water
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1/2 cup toasted almonds, chopped
1/4 teaspoon almond extract 1/2 cup toasted hazelnuts, chopped
* Grated zest of 1/2 lemon
1/2 cup toasted pistachios (or use 1 cup Grated zest of 1/2 orange almonds and skip the pistachios)

Preheat oven to 350 degrees & line a baking sheet with parchment paper. (or use a nonstick pan) In a large bowl, cream together butter & sugar. Add the 2 eggs & mix well. Add the vanilla & almond extracts & continue mixing. Add the lemon & orange zests.

In a separate bowl, combine flour, baking powder, baking soda, & salt. Add this to the sugar-egg mixture & blend thoroughly. Add the toasted nuts & blend thoroughly. Divide dough into 2 parts. Wet your hands & form each portion into a 12 inch log. Place logs on the baking sheet & bake for 20 to 25 min. or until logs are golden brown.

Remove from oven & brush them with the egg wash. Return the logs to the oven for 5 minutes more, then remove & cool for 10 minutes. Reduce oven temperature to 250 degrees. With a long metal spatula, remove the logs to a cutting board.

Use a long sharp knife to cut the logs into 1 inch thick slices.

Stand the cookies up on the baking sheet, & bake for another 15 minutes. Cool on wire racks. Store in an airtight container.

Makes 40 cookies

* Note: The hazelnuts may also be ground, if fewer large pieces of nut are desired.