Biscotti

Makes 4 dozen cookies. It's OK to halve the recipe.

3 3/4 c. all purpose flour (500 g flour)
2 c. sugar (400g)
4 eggs, room temp
2 egg yolks, room temp
1 tsp baking powder
pinch of salt
1 tsp vanilla extract
1 2/3 c. raw almonds, toasted (200 g)

Pour the flour in a mound on a work surface or in a big bowl. make a well and place the sugar, 3 of the eggs, egg yolks, baking powder, salt and vanilla in the well. Gradually work the flour into the ingredients. Knead in the almonds and sprinkle with additional flour.

Butter and flour 2 baking sheets or cook on parchment. Divide the dough into quarters. Roll each piece of the dough on a floured surface into a 2"-2.5" wide log. Beat the remaining egg and brush it over the tops of the dough logs.

Heat the oven to 350F. Bake for 35 minutes. Remove from the oven and reduce temp to 325. Cut the logs diagonally into 3/4" or 1" slices and lay them sliced side up. Return to oven for 15 more minutes. Cool on racks.

Variations:
almond/rosemary
grand marnier/almond
hazelnut
dried apricot
cranberry
ginger