Almond Biscotti
3 3/4 c. unsifted flour
2 1/2 c. almonds
1 t. baking powder
1/2 t. salt
2 1/2 c. granulated sugar
3 eggs, plus 2 egg yolks - reserve whites for glaze
1 t. vanilla
1/4 t. almond extract
1/4 c. butter
Mix dry ingredients, set aside. Blend sugar, eggs, egg yolks, butter, vanilla and almond extracts until smooth. Add dry ingredients and mix until a sticky dough forms (one that sticks to itself) . Shape into flattened loaves on a lightly oiled or parchment-covered baking sheet. Mix a fewdrops of cold water with egg whites " glaze. Bake 25-40 minutes (until light golden brown and firm, but still tender; center should spring back when touched) Cool loaves completely (2-4 hours). Slice loaves into 3/4" slices & lay on baking sheets. Bake at 350 for 1-15 minutes, or until lightly golden and quite dry, but not brown. Cool on a rack.
Joy didn't say, but we're tempted to dip the ends in melted chocolate (i have some really good stuff in the stash, you see....)