Double Almond Biscotti

Step 1: Preheat oven to 350°F. Line a cookie sheet with parchment or foil

Step 2: Grate almond past and butter into a medium bowl, using the large hole side of a grater

Step 3: Add flour, sugar, baking powder and salt into a medium bowl.

Step 4: Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.

Step 5: Whisk together egg whites and vanilla until frothy. Add to mixture.

Step 6: Mix until dough holds together. Turn out onto a lightly floured counter.

Step 7: Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.

Step 8: Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.

Step 9: Bake 30-35 minutes or until golden.

Step 10: Cool cookie sheet on wire rack for 10 minutes.

Step 11: Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down.

Step 12: Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.

Step 13: Cool on wire rack and store in air-tight container for 2-3 weeks.