Preheat oven to 375D. Lightly grease and flour two baking sheets, set aside. Combine eggs and sugar in mixer bowl and beat on high speed for 10 minutes. Scrape bowl often. Add extracts. Sift flour and cocoa. Reduce mixer speed to ow and gently fold in flour mixture. Add almonds. Do not overmix. Spread half of batter on each pan and form a fat loaf shape about 15 inches long by 5 1/2 inches wide rounded at the edges. Bake 25 minutes or until crusted and dull on top. With broad spatula, transfer loaves to rack and cool 30 minutes. Then, with serrated knife, cut each loaf into 16 slices. Arrange sliced in single layer on ungreased cookie sheets. Returen to oven and bake 7 to 10 minutse. Turn and bake another 7 to 10 minuts or until biscotti are very crisp. Cool on rack to room temp, then store in airtight container up to 3 weeks. Recipe by: STACEY L BROWN
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|Serving Size: 1 Serving (1352g)|
|Recipe Makes: 1|
|Calories from Fat: 642 (13%)|
|Amt Per Serving||% DV|
|Total Fat 71.3g||95 %|
|Saturated Fat 11.4g||57 %|
|Monounsaturated Fat 37.5g|
|Polyunsanturated Fat 15.2g|
|Cholesterol 947.5mg||292 %|
|Sodium 465.5mg||16 %|
|Potassium 1445mg||38 %|
|Total Carbohydrate 985.7g||290 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 966.7g|
|Protein 75.3g||108 %|
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Calories per serving: 4792
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