Kittencal'S Almond Biscotti - cooking recipe

Ingredients

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

Preparation

Set oven to 350 degrees F.
In a bowl, sift together flour, baking powder and almonds.
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.
Transfer to a lighty floured surface; form into a smooth ball.
Divide dough in half.
Roll each into a 12-inch long log (doesn't have to be exact).
Transfer to a ungreased baking sheet.
Brush tops with slightly beaten egg white.
Bake for 20 minutes.
Remove from oven; let cool on pan for 5 minutes.
Transfer each log to a cutting board.
Using a serrated knife cut diagonally into 3/4-inch thick slices.
Stand cookies upright (on cut sides) on baking sheet.
Bake for 20-25 minutes longer, or until golden.
Transfer to a rack; cool.
Note: cookies can be stored in an airtight container for 2 weeks.