Almond Biscotti
Recipe by: Amy Brown
http://members.aol.com/TigrLil2/Biscotti.html

1 2/3 cups unbleached flour
1/3 cup cornstarch
1/2 tsp baking powder
1/4 tsp salt
1/2 cup almond paste
3 large eggs
2/3 cup granulated sugar
1 Tbsp lemon zest
1 tsp vanilla extract
1 tsp almond extract
3/4 cup whole unblanched almonds, toasted and chopped roughly

Preheat oven to 350 degrees F. and line baking sheet with baking parchment. In a medium bowl whisk together flour, cornstarch, baking powder, and salt. In another bowl, mixer fitted with a paddle, beat the almond paste on medium until creamy. Beat in eggs, one at a time, and gradually beat in the sugar. Continue beating until mixture is light and fluffy. Beat in lemon zest, vanilla extract, and almond extract. With mixer on low speed, gradually add the flour mixture, mixing until soft dough forms. Remove from mixer and fold in almonds. Divide dough and form 2 logs, directly on the prepared parchment paper. Bake for 20 - 25 minutes, until tops are firm to the touch and golden brown. Remove from baking sheet to a wire rack and cool 10 - 15 minutes. Reduce oven temp to 325F. Slide baked logs onto cutting board, and cut each log diagonally into 1/2 inch slices. Arrange biscotti onto baking sheet. Bake 5 minutes on each side. Place on wire racks and cool completely. Store in airtight containers. Biscotti keeps about 1 month.