Double Almond Biscotti Recipe

(Makes 4 rolls)

3 cups flour
4 teaspoons baking powder
1 cups whole unblanched almonds
4 eggs
1 cups sugar
4 teaspoons vanilla
1 teaspoon almond extract
3 teaspoons orange rind
2/3 cup melted butter
1 egg white

1. In a large bowl, combine flour, baking powder and almonds.

2. In a separate bowl, whisk together eggs, sugar, butter, almond extract and
grated orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into
smooth ball.
3. Divide dough in half, roll each into12 inch (30 cm) long log. Transfer to
ungreased baking sheet.
4. Brush tops with egg white; bake in 350F oven for 20 minutes.
5. Remove from oven and let cool on pan on rack for 5 minutes. Transfer
each log to cutting board and cut diagonally into inch (2 cm) thick
slices.
6. Stand cookies upright on baking sheet for 20 to 25 minutes longer or until
golden. Let cool on rack. Biscotti can be stored in an airtight container for
2 weeks.