Double Almond Biscotti - Holiday Treats

7 ounce package almond paste

1 3/3 cup flour

1 cup sugar

1 stick (8 Tablespoons) cold butter, cut into small pieces

1 teaspoon baking powder

¼ teaspoon salt

4 egg whites (large eggs)

½ teaspoon vanilla extract

1 cup slivered almonds

Preheat oven to 325 degrees F with oven rack in center.  Take 2 large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper or lightly grease. Grate almond paste on

large hole side of grater. Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.

In large bowl, beat egg whites with vanilla extract until just frothy. Add mixture from food processor and slivered almonds to egg white mixture. Mix with large spoon until dough holds together. Turn out on a lightly floured counter. Roll dough into a 2 inch thick log; divide in two.  Roll each piece into a log about 10 inches long. Flatten gently with hands until ½ to ¾ inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart.

Bake 35 minutes until golden and firm. Put doubled up cookie sheets, with biscotti still on them, on wire rack to cook (about 1 hour). When completely cool, slice ¾ inch diagonal pieces, using a serrated knife. Return pieces to the doubled –up cookie sheets, cut side down (you may need to do this in two batches. Bake for 25 minutes at 325 degrees, or until slightly golden (For softer textured biscotti, bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more). Cool completely and store in air tight container between wax paper. Makes 22 biscotti.

“I don’t have a food processor so I use my electric mixer and finish up with a pastry blender.”

-Anonymous