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
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|Serving Size: 1 Serving (2979g)|
|Recipe Makes: 1|
|Calories from Fat: 1777 (20%)|
|Amt Per Serving||% DV|
|Total Fat 197.5g||263 %|
|Saturated Fat 39.9g||200 %|
|Monounsaturated Fat 96g|
|Polyunsanturated Fat 37.8g|
|Cholesterol 4441.5mg||1367 %|
|Sodium 1850mg||64 %|
|Potassium 3180.3mg||84 %|
|Total Carbohydrate 1570.2g||462 %|
|Dietary Fiber 33.8g||135 %|
|Sugars, other 1536.5g|
|Protein 213.9g||306 %|
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Calories per serving: 8729
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