Double Almond Biscotti

Recipe developer Pam Simmons says the recipe was developed by her test kitchen in response to consumer requests — but it soon became a favorite in her own office.

1 (7 ounce) package almond paste
13/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup (1 stick) cold butter, cut into small pieces
1 teaspoon baking powder
1/4 teaspoon salt
4 egg whites (large eggs)
1/2 teaspoon vanilla extract
1 cup slivered almonds

Heat oven to 325 degrees F with oven rack in center. Take 2 large cookie sheets and stack one inside the other (the double sheets help prevent biscotti from burning). Line top cookie sheet with parchment paper, or lightly grease.

Grate almond paste on large-hole side of grater.

Fit food processor with metal blade. Add grated almond paste, flour, sugar, butter, baking powder and salt. Pulse until mixture has texture of small crumbs.

In a large bowl beat egg whites with vanilla extract until just frothy.

Add food processor mixture, plus the slivered almonds to the beaten egg whites. Mix with a large spoon until dough holds together. Turn out on a lightly floured counter.

Roll dough into a 2-inch-thick log. Divide in two. Roll each piece into a log about 10 inches long. Flatten gently with hands until 1/2 to 3/4 inch thick. Using spatula, transfer dough to cookie sheet, spacing pieces at least 3 inches apart. Bake 35 minutes until golden and firm. Put doubled-up cookie sheets, with biscotti still on them, on wire rack to cool (about 1 hour).

When completely cool, slice 3/4-inch diagonal pieces, using a serrated knife. Return the pieces to cookie sheets, cut side down (you may need to do this in two batches). Bake for 25 minutes at 325 degrees F, or until slightly golden. (For softer textured biscotti bake 2 or 3 minutes less; for drier biscotti bake 2 or 3 minutes more).

Cool completely. Store in airtight container or wax paper.

Makes 22 biscotti.