Robin's Almond Biscotti

This recipe came from my friend Robin.

• Ready In: 49 mins
• Serves: 48
• Yields: 48 biscotti

Ingredients

• 2  cups all-purpose flour, plus
• 2  tablespoons all-purpose flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon baking soda
• 1  cup granulated sugar
• 2  whole eggs, at room temperature
• 2  egg whites, at room temperature
• 1  tablespoon  almond extract, plus
• 1  teaspoon  almond extract
• 1⁄4 cup  roasted almonds

Directions

1. Preheat oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper, or spray with non- stick spray. In medium bowl, sift together flour, baking powder, salt and baking soda.
2. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended (about 1 minute).
3. Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds.
4. Blend in half of the flour mixture with a spatula, then beat with a mixer on low speed for several seconds.
5. Add remaining flour mixture and continue beating until smooth, about 5 seconds. (If mixture is too wet, or seems sticky to touch, add the remaining flour).
6. Add almonds and beat just to combine.
7. Divide dough into 2 pieces, smoothing each into a 12 x 2 inch strip on the baking sheet.
8. Bake until firm and lightly golden in color, 15-20 minutes.
9. Remove and let cool for for 2 minutes, leave the oven on.
10. Slide loaves onto cutting board and with serrated knife, cut loaves diagonally into 1/2 inch thick slices.
11. Discard the ends, or eat them.
12. Place slices, cut sides down back on the baking tray, (they can touch).
13. Bake for 7 minutes and then turn over and bake the other side for 7 minutes.
14. Let cool completely on wire rack.
15. Once cool, store in airtight container.