Ingredients
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1 (7 ounce) box almond paste
1/2 cup very cold butter
1/2 cup sugar
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup slivered almonds, lightly toasted (I only had sliced almonds and it was fine)
4 egg whites
1/2 teaspoon vanilla
Preparation
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Preheat oven to 350\u00b0F and line baking sheets with parchment.
Grate almond paste and butter into a medium bowl.
Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).
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