Beat the first 5 ingredients at medium speed of a mixer until well-blended. Beat in egg whites. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt; gradually add flour mixture to sugar mixture, beating until blended. Stir in almonds.
Turn biscotti dough out onto a baking sheet coated with cooking spray; with lightly floured hands, shape the dough into a 10-inch-long roll; flatten the roll to a 1-inch thickness. Bake the roll at 325° for 30 minutes. Remove the roll from the baking sheet, and cool for 10 minutes on a wire rack.
Cut roll diagonally into 14 (1/2-inch) slices using a serrated knife. Place the slices, upright, on baking sheet. Bake the slices at 325° for 15 minutes (the cookies will be slightly soft in center but will harden as they cool).
Remove from baking sheet; cool completely on wire rack.
Note: Store in an airtight container. To freeze up to 6 months, place biscotti in an airtight container.
Mmmmmm delicious! I even messed up by adding the egg whites too soon, but a lot of Kitchen Aid magic seemed to help. I used all of the orange rind for another recipe after I had decided to make these, so I used lemon instead. They're veeeeery yummy and addictive. Definitely worth the time it takes to wait for them to be ready.
These are pretty good. I didn't have fresh lavender leaves so I used 1 tbsp of dried leaves (I got them from World Market). The lavender flavor overpowered the orange flavor for me but I would probably make these again. I'm not a huge biscotti fan but I wanted to make something sweet that would last a while without a lot of calories. I also made the white chocolate lemon biscotti on the same day and I think those are definitely better. I have also made the CL almond biscotti as a gift and they loved it. I used my kitchenaid mixer and a dark baking sheet, so i reduced the temp by 25 degrees to make sure they didn't brown.
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