Recipe - Junes Biscotti

2 cup Unbleached AllPurpose Flour
One half cup Sugar
One half teaspoon Baking Powder
6 tablespoon Butter
4 md Eggs, Beaten
One half cup Filberts (Hazelnuts) Broken
In Half
1 md Egg, Beaten

Yield: 30 To 40 Biscotti, Depending On Thickness Sift the flour, sugar and
baking powder together into a large bowl. Cut in the butter and add the 4
beaten eggs, blending well. Then add the nuts. Grease a cookie sheet and
spread the batter into two rectangular shapes, about 1/2inch thick. Brush
the tops with the remaining beaten egg. Bake in a preheated 350 Degree F.
oven for about 45 minutes or until the tops are brown. Cut into biscotti
(3/4inch slices) and turn each slice on its side on the cookie sheet. Turn
the oven down to 325 Degrees F. and return the cookie sheet to the oven to
let the slices toast for about 10 minutes. Turn the biscotti over and toast
the other side, watching closely so they don't get too brown.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini