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Ingredients: 1 3/4 Cup(s) Flour 2 Teaspoon(s) Baking powder 3/4 Cup(s) Whole unblanched almonds 2 Eggs 3/4 Cup(s) Sugar 1/3 Cup(s) Butter, melted 2 Teaspoon(s) Vanilla 1/2 Teaspoon(s) Almond extract 1 1/2 Teaspoon(s) Grated orange rind 1 Egg white, lightly beaten Directions: In large bowl, combine flour, baking powder and almonds. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind, stir into flour mixture until soft, sticky dough forms. Transfer dough to lightly floured work surface, with hands, form into smooth ball. Divide dough in half, roll each into 12-inch long log. Transfer to ungreased baking sheet. Brush tops with egg white, bake in 350 F oven for 20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board, cut diagonally into 3/4 inch thick slices. Stand cookies upright on baking sheet(meaning the way they came out of the oven origionally), bake for 20 minutes longer or until golden. Let cool on rack. Biscotti can be stored in airtight container for up to 2 weeks. Variations: Chocolate Chip Biscotti: Add 1/2 cup chocolate chips to flour mixture Double Chocolate Biscotti: Reduce flour to 1 1/2 cups. Add 1/2 cup unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate chips. Dissolve 1 tbsp instant coffee granules in vanilla. Omit almond extract and orange rind. Hazelnut Biscotti: Substitute 3/4 whole hazelnuts for almonds. Omit almond extract
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