Almond Biscotti

Preheat oven to 350°F. Grease 2 large sheet pans with nonstick cooking spray or oil, and set aside. In a bowl, blend together the flour, baking soda, baking powder, salt, zest, and almonds. Set aside.

In the bowl of electric mixer using the paddle attachment, on medium high speed, beat the eggs and sugar together until thick and pale. On low speed, add the oil and vanilla.

Add the flour and nut mixture, and mix on low speed, until a thick dough forms. Up to 1 more cup of flour can be added if the mixture is too sticky.

Divide the dough in half. Form each half into 2 long cylinders that are 2 inches wide by approximately 15 inches long. Rotate the cylinders on the sheet pan to coat them in oil, which will make shaping them much easier. Place a cylinder on each of the prepared sheet pans in the center. Flatten each cylinder slightly. The cylinders should be about the same length as each sheet pan.

Using a pastry brush, brush each log with some of the egg white, and sprinkle with sugar. Bake for 30 minutes or until firm and nicely browned rotating the pans midway through baking. Allow to cool for 5-10 minutes.

Carefully place each log on a cutting board. Using a sharp chef’s knife, slice diagonally into 1/2 inch slices. Placing biscotti slices standing upright, back onto the same sheet pan, bake again for about 10 minutes. Do not let the biscotti get too brown. Biscotti will firm up as they cool and become crisp. Allow to cool completely.