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Ingredients: 2 large egg whites 2 large egg 1/2 toasted, chopped almonds 13/625 Ounce(s) salt 74/6789 Pound(s) baking soda 326/625 Pound(s) sugar 1 38/125 Pound(s) flour 1/12 Ounce(s) vanilla extract 1/2 almond flavoring 1 1/2 amaretto liqueur Directions: 1. Combine flour, sugar, baking soda, salt, and almonds in large bowl. 2. combine next 5 ingredients in medium bowl. 3. Beat with fork. 4. Add to dry mixture. Mix. 5. Dough will feel slightly dry. 6. Lightly knead 8-10 times. 7. Form into 16 in. oval roll that is 1 1/2 in. thick at center 8. Place on lightly greased baking sheet. 9. Bake in 350 degree oven for 30 minutes. 10. Cool on wire rack for 10 minutes. 11. Cut, slightly on the diagnol, into 1/2 in. slices. 12. Reduce heat to 325 degrees. 13. Bake, cut side down, on baking sheet for 10-12 minutes. 14. Turn biscotti over and bake for 10-12 minutes, until golden. 15. Biscotti may be slightly soft in center but will harden when cooled. 16. Remove to wire rack to cool.
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