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1
Pour the flour in a mound on a work surface or in a big bowl.
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2
Make a well in the center and place the baking powder and salt in the well.
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3
Beat 3 of the eggs in a medium bowl and add the sugar, vanilla and almond extracts, amaretto or brandy, and the melted butter.
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4
Add this mixture to the center of the well.
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5
Gradually work the flour into the ingredients in the well and mix with your hands or a wooden spoon until smooth.
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6
Knead in the nuts thoroughly and keep kneading, sprinkling additional flour, if necessary.
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7
Place the dough in the refrigerator for about 15 minutes.
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8
Butter and flour two baking sheets.
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9
Divide the dough into quarters.
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10
Roll each piece of dough on a floured surface into a 2- to 3-inch wide log and place the logs at least 3 inches apart on the baking sheets
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11
Beat the remaining egg and brush it over the tops of the dough logs.
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12
Bake in a preheated 350 degree (175 C.) oven for 20 minutes.
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13
Remove the logs from the oven and reduce heat to 325 degrees (175 C.).
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14
Cut the logs diagonally into 1-inch slices and lay them cut side up on the baking sheets.
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15
Return to the oven for another 15 minutes.
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16
Cool on racks.
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17
Store the Biscotti in a cookie tin.
