INGREDIENTS

1. 1 1/2cupsall-purpose flour
2. 2teaspoonsbaking powder
3. 3/4cupwhole unblanched almonds
4. 2eggs
5. 3/4cupgranulated sugar
6. 1/3cupbutter, melted
7. 2teaspoonsvanilla
8. 1/2teaspoonalmond extract
9. 1 1/2teaspoons gratedorange rind
10. 1egg white, lightly beaten

DIRECTIONS

1. Combine flour, baking powder and almonds.
2. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract, and grated orange rind; stir into flour mixture until soft, sticky dough forms. Transfer to lightly floured surface; form a smooth ball.
3. Divide dough in half; roll each into 12 inch long log. Transfer to ungreased baking sheet.
4. Brush tops with egg white; bake in 350 degree oven for 20 minutes.
5. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board. Cut diagonally into 3/4 inch slices.
6. Stand cookies upright on baking sheet; bake for 20-25 minutes longer until golden. Transfer to rack and let cool. makes about 24 cookies.
7. I like to dip my finished biscotti into very good chocolate or white chocolate as a special treat.
8. Biscotti can be stored in airtight container for up to 2 weeks.
9. This was originally submitted to the Calgary Sun by Canadian Living Cooks Step by Step by Daphna Rabinovitch.