Crunch Almond Biscotti


  • 1 ¾ c. flour
  • ¾ c. whole unblanched almonds
  • 2 ¼ tsp. baking powder
  • 2 eggs
  • ¾ c. sugar
  • ¼ c. butter, melted
  • 2 tsp. vanilla
  • ½ tsp. almond extract
  • 1 egg white, beaten

Combine flour, almonds, baking powder. Whisk eggs, sugar, butter, extracts; stir into flour mixture. On floured board, press into smooth ball. Divide in 2. Roll each into 12 inch log. Put on ungreased sheet; brush tops with egg white. Bake at 350 for 20 mins, then let cool for 5 mins.

Slice each diagonally into ½ inch thick slices; stand slices upright. Bake 20-25 mins more or till lightly golden; remove to racks; let cool. Yield: 3 ½ dozen.


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