In the bowl of an electric mixer fitted with the paddle attachment blend
the flour, the sugar, the baking powder, and the salt until the mixture is
combined well. In a small bowl, whisk together the whole eggs, the yolks,
the vanilla and the almond extract, add the mixture to the flour mixture,
beating until a dough is formed, and stir in the almonds.
Turn the dough out onto a lightly floured surface, knead it several
times, and divide it into fourths. Working on 2 large buttered and floured
baking sheets, with floured hands form each piece of dough into a flattish
log 11 inches long and 2 inches wide, arrange the logs at least 3 inches
apart on the sheets, and brush them with the egg wash. Bake the logs in a
preheated 350F oven for 35 minutes and let them cool on the baking sheets
on racks for 10 minutes. On a cutting board, cut the logs crosswise on the
diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down,
on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on
each side, or until they are pale golden. Transfer the biscotti to racks to
cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI
