Thursday, September 25, 2008

Double Almond Biscotti

1-7 oz box Odense Almond Paste
1 stick ( 8 tablespoons ) very cold butter
1 & 3/4 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sliced almonds
4 large (no bigger) egg whites
1/2 teaspoon vanilla extract

Preheat oven to 350° F. Line a cookie sheet with parchment or foil
Grate Almond Paste and butter into medium bowl.
Add flour, sugar, baking powder and salt. Mix together well, with fork or pastry cutter until crumbly. Add sliced almonds.
Whisk together egg whites and vanilla until frothy. Add to mixture. Mix until dough holds together. Turn out onto a lightly floured counter.
Roll dough into a 2 inch thick log. Cut in half and roll each piece 10 inches long.
Transfer rolls to cookie sheet. Flatten to 3/4 inch thickness.
Bake 30-35 minutes or until golden. Cool cookie sheet on wire rack for 10 minutes.
Cut into 3/4" diagonal slices. Return to cookie sheet, cut side down. Bake 10-12 minutes or until golden. Flip and bake 10-12 minutes more.
Cool on wire rack and store in air-tight container.

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