Categories: Cookies, Italian 
      Yield: 6 servings 
  
      2 c  Unbleached All-Purpose Flour 
    1/2 c  Sugar 
    1/2 ts Baking Powder 
      6 tb Butter 
      4 md Eggs, Beaten 
    1/2 c  Filberts (Hazelnuts) Broken 
           -In Half 
      1 md Egg, Beaten 
  
  Yield: 30 To 40 Biscotti, Depending On Thickness 
  Sift the flour, sugar and baking powder together into a large bowl. 
  Cut in the butter and add the 4 beaten eggs, blending well.  Then 
  add the nuts.  Grease a cookie sheet and spread the batter into two 
  rectangular shapes, about 1/2-inch thick.  Brush the tops with the 
  remaining beaten egg.  Bake in a preheated 350 Degree F. oven for 
  about 45 minutes or until the tops are brown.  Cut into biscotti 
  (3/4-inch slices) and turn each slice on its side on the cookie 
  sheet.  Turn the oven down to 325 Degrees F. and return the cookie 
  sheet to the oven to let the slices toast for about 10 minutes. 
  Turn the biscotti over and toast the other side, watching closely so 
  they don't get too brown.