Almond Biscotti

Ingredients

4 1/4 cups all purpose flour

1 tablespoon baking powder

1/3 teaspoon salt

1 1/2 cups sugar

10 tablespoons unsalted butter melted

3 large eggs

1 tablespoon vanilla extract

1 tablespoon orange liqueur

1 tablespoon orange zest

1 cup whole almonds toasted, coarsely chopped or sliced

1 large egg white

Equipment

oven

baking sheet

parchment paper

sifter

medium bowl

large bowl

wooden spoon

whisk

small bowl

serrated knife

cooling rack

Directions

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper.

Sift flour, baking powder and salt into medium bowl.

Mix sugar, melted butter, 3 eggs, vanilla extract, orange liqueur and zest in large bowl.

Add flour mixture to egg mixture and stir with wooden spoon until well blended.

Mix in almonds.

Divide dough in half.

Using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log.

Transfer both logs to prepared baking sheet, spacing apart.

Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes.

Cool logs completely on sheet on rack, about 25 minutes.

Maintain oven temperature.

Transfer logs to work surface; discard parchment paper.

Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices.

Arrange slices, cut side down, on same baking sheet.

Bake 12 minutes.

Turn biscotti over; bake until just beginning to color, about 8 minutes.

Transfer to rack and cool.