Ingredients: Makes 2 Dozen
4 Tbsp unsalted butter
1 cup all purpose flour
1 cup fine ground whole wheat flour or whole wheat pastry flour
1 whole egg + 2 egg whites
3/4 cup sugar
1/4 tsp salt
1 tsp baking powder
1 tsp vanilla extract
1/4 cup chopped almonds

Preheat the oven to 375 degree F. In a large mixing bowl cream together the butter and sugar. Add the whole egg and the egg whites one at a time while beating the mixture until it is light. Add the vanilla extract. In a separate bowl combine the flours, baking powder, almonds and salt. Add the dry ingredients to the wet and stir to combine. Do not over mix. Turn the dough out onto a lightly floured surface and divide it into 2 parts. Shape each half into a 12 inch log and place it on a greased cookie sheet. Bake for about 20 minutes till they are light brown.

Take the logs out of the oven and allow them to cool for 10-15 minutes. Do not turn off the oven. When the logs are cooled slice them diagonally into 1 inch wide slices using a serrated knife. Place the cut pieces on the baking sheet with one of the cut sides facing down. Return the biscotti to the oven and turn the oven off. Allow the biscotti to dry out in the oven for 2 hours. Store in an airtight container.

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