DOUBLE ALMOND BISCOTTI

Steps:

• Preheat oven to 350°F and line baking sheets with parchment.
• Grate almond paste and butter into a medium bowl.
• Add sugar, flour, baking powder and salt and mix with fork until crumbly (I used my mixer) and stir in almonds.
• Whisk together egg whites and vanilla and add to mixture (I did not combine them first) and mix until dough holds together.
• Turn out onto a lightly floured counter (dough is quite sticky) roll into 2 inch thick log (my roll was wider than 2 inches at this point).
• Cut into 2 pieces; roll each 10 inches long and flatten to 3/4 inches.
• Transfer to ungreased or parchment lined sheets and bake 35 minutes until golden.
• Cool sheets on rack for 10 minutes and then slice into 3/4-inch diagonal slices (I used a serrated knife and it worked well).
• Return to cookie sheet, cut side down and bake 12 minutes: flip and bake 12 minutes more (I would reduce oven temp next time for this step since mine browned quickly and I baked mine a few minutes longer since my biscotti were larger).
• Cool completely on racks and store in air-tight container (I think they looked great in a clear jar on the counter).