Kittencal'S Almond Biscotti

1. 1

   Set oven to 350 degrees F.

2. 2

   In a bowl, sift together flour, baking powder and almonds.

3. 3

   In another bowl, whisk together, eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until a soft sticky dough forms.

4. 4

   Transfer to a lighty floured surface; form into a smooth ball.

5. 5

   Divide dough in half.

6. 6

   Roll each into a 12-inch long log (doesn't have to be exact).

7. 7

   Transfer to a ungreased baking sheet.

8. 8

   Brush tops with slightly beaten egg white.

9. 9

   Bake for 20 minutes.

10. 10

    Remove from oven; let cool on pan for 5 minutes.

11. 11

    Transfer each log to a cutting board.

12. 12

    Using a serrated knife cut diagonally into 3/4-inch thick slices.

13. 13

    Stand cookies upright (on cut sides) on baking sheet.

14. 14

    Bake for 20-25 minutes longer, or until golden.

15. 15

    Transfer to a rack; cool.

16. 16

    Note: cookies can be stored in an airtight container for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.