Almond Biscotti 2 Recipe

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   Yields 24 biscotti

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   1.

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   Combine the flours, sugar, and baking pwdr, and stir to mix well.

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   Use a pastry cutter to cut in the margarine or possibly butter till the mix resembles coarse meal.

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   Stir in the egg whites and the vanilla and almond extracts.

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   Mix in the almonds.

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   2.

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   Turn the dough onto a lightly floured surface, and shape into two 9 x 2 inch logs.

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   Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading.

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    Bake at 350 degrees for about 25 min, or possibly till lightly browned.

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    3.

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    Cold the logs at room temperature for 10 min.

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    Then use a serrated knife to slice the logs diagonally into 1/2 inch thick slices.

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    4.

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    Place the slices on an ungreased baking sheet in a single layer, cut side down.

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    Bake at 350 degrees for 18 to 20 min, or possibly till dry and crisp, turning the slices after 10 min.

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    5.

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    Transfer the biscotti to wire racks, and cold completely.

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    Serve immediately or possibly store in an airtight container.

* Per serving · 4 servings · Values may vary.

No additional tips available.