3/4 Cups flour
Cup granulated sugar
teaspoons baking powder
tablespoons butter or margarine
additional egg yolks
teaspoon vanilla or 1 teaspoon almond extract, or combination
first four ingredients in large bowl. Cut in 3 tablespoons
butter (or margarine) using two knives until mixture resembles
tiny pebbles. In separate bowl, whisk together eggs, additional
egg yolks, vanilla extract. Make a well in center of flour
mixture. Add egg mixture dough with spoon. Once all liquid
has been absorbed, use the warmth of your hands to incorporate
into ball. Dough will be very sticky. Remove dough from bowl
to lightly floured surface. Knead dough from 2 to 5 minutes
until it is smooth and forms a ball. Dough will still be stick
so keep flour under it at all times. Divide dough into 2 balls.
Roll each ball into log approximately 10 to 12 inches long
and 1 1/2 inches wide. Brush off excess flour and bake on
lightly greased parchment paper at 350 degrees for 30 minutes.
Remove biscotti from oven and let it rest for 5 to 10 minutes.
Reduce heat to 300 degrees. Cut the biscotti into 3/4 to 1
inch wide slices with a sharp knife. Lay cut side down on
same pan. Bake 7 more minutes at 300 degrees (see note below).
Meanwhile, melt 1/2 stick of butter (or margarine). Combine
1/2 cup sugar and 2 teaspoons cinnamon in a small bowl. Remove
biscotti from oven. Using a small spoon, drizzle melted butter
over length of each biscotti piece. Sprinkle with sugar and
cinnamon mixture. Makes approximately 30 pieces. Store in
airtight container. Will last 1 to 2 weeks. Note: For crispier
biscotti, increase baking time to 12 to 15 minutes during
the second bake.