Almond Biscotti 2

Directions

1. Yields 24 biscotti
2. 1. Combine the flours, sugar, and baking pwdr, and stir to mix well. Use a pastry cutter to cut in the margarine or possibly butter till the mix resembles coarse meal. Stir in the egg whites and the vanilla and almond extracts. Mix in the almonds.
3. 2. Turn the dough onto a lightly floured surface, and shape into two 9 x 2 inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet, leaving 4 inches of space between the logs to allow for spreading. Bake at 350 degrees for about 25 min, or possibly till lightly browned.
4. 3. Cold the logs at room temperature for 10 min. Then use a serrated knife to slice the logs diagonally into 1/2 inch thick slices.
5. 4. Place the slices on an ungreased baking sheet in a single layer, cut side down. Bake at 350 degrees for 18 to 20 min, or possibly till dry and crisp, turning the slices after 10 min.
6. 5. Transfer the biscotti to wire racks, and cold completely. Serve immediately or possibly store in an airtight container.