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1
Preheat oven to 325 degrees. Prepare baking sheet with a light coat of cooking spray.
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2
In a large mixing bowl, combine the sugar, baking soda, salt, eggs and extracts together.
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3
Add in the almond flour and 2 cups of all purpose flour and mix with a large wooden spoon.
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4
Begin stirring in the nuts and candied fruit. Sprinkle in the remain 1/4 cup of flour. At this point you will need to put the spoon down and knead by hand. Knead 8 or 9 times until the fruit and nuts are well distributed.
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5
Divide the dough in half and shape into logs about 9-10 inches long. Be sure that your logs are of an even width from top to bottom. Place on baking sheet several inches apart and lightly flatten the top. (Note the width of the loaves will double in baking.).
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6
In a small bowl, combine egg and water and blend. Using a pastry brush apply a light egg wash to the tops of each loaf.
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7
Bake for 30-35 minutes. Remove from oven and cool on rack for 8-10 minutes.
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8
Take loaves and slice on diagonal making wedges 1/2 inch thick. Place slices on baking sheet cut sides up and bake for 3-5 minutes. Turn the cookies over and return to the oven and bake an additional 5-8 minutes. Cookies will be dry and crisp to the touch.
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9
Place on rack and allow to cool completely before storing.
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10
Note: For holiday trays you can also make smaller biscotti by dividing the dough into 3 loaves. Reduce initial baking time to 25 minutes. Use the lower ranges in the times given for the second baking. In thirds, my loaves were about 4 inches long, longer when cut on the diagonal.
