Almond Biscotti(s)

1 cup sugar

1 cup dark brown sugar

2 cups King Arthur flour

pinch of cinnamon

1 tsp baking powder

3 tbsp softened butter

2 cups of almonds (original recipe calls for 3 cups)

2 eggs beaten with 3 tbsp vanilla (I use a little less)

egg white for egg wash to brush on loaves

Oven at 350 degrees.

Mix all the ingredients together, except for the eggs (best if you use a standing mixer, I of course, do it free hand, I know I am a glutton for punishment).

Add the 2 eggs and vanilla while the machine is going around.

I use water to wet the mixture so it will form properly into loaves.

Line your cookie sheets with parchment paper. I make 3 logs and flatten them down with wet hands.

Brush with egg white.

Bake for about 40 minutes, but start checking on them at 30 minutes.

Remove them from the oven, and slide them onto a cutting board with a big heavy spatula. Let them rest no more than a few minutes, or they will be too hard to slice. (if you don't let them rest, then they will fall apart when you slice them! see what I mean about these being high maintenance baking!).

You don't have to twice bake these biscotti. They harden while they are cooling.

Slice on the diagonal into 1" slices. When cool, you can dip them in chocolate.

Pasted from <http://www.staceysnacksonline.com/2008/11/only-best-biscotti.html>