Double Almond Biscotti

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• 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

Recipe

• 1 preheat oven to 350°f and line baking sheets with parchment.
• 2 grate almond paste and butter into a medium bowl.
• 3 add sugar, flour, baking powder and salt and mix with fork until crumbly (i used my mixer) and stir in almonds.
• 4 whisk together egg whites and vanilla and add to mixture (i did not combine them first) and mix until dough holds together.
• 5 turn out a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
• 6 cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
• 7 transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
• 8 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).
• 9 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).
• 10 cool completely on racks and store in air-tight container (i think they looked great in a clear jar on the counter).