2 CUPS FLOUR
1/2 CUP SUGAR
11/2 TEASPOONS BAKING POWDER
¼ TEASPOON SALT
1/2 CUP SLICED ALMONDS
3 EGGS
¾ CUP MILK
1. Preheat oven to 375°F.
2. In a large bowl, combine flour, sugar, baking powder, salt, and almonds. Make a well in the center. Set aside.
3. In a separate bowl, mix 2 of the eggs and milk with a wire whisk. Add the egg mixture to the well. Stir with a wooden spoon. Turn out dough onto a lightly floured surface. Knead until dough is blended. It will be a little sticky.
4. Divide dough in half. Roll into two loaves, about 12 inches long. Place the loaves on parchment-lined cookie sheets, spacing them 3 inches apart.
5. In a small bowl, beat remaining egg. Brush the tops of the loaves with the egg, using a pastry brush.
6. Bake for 20 to 25 minutes, or until golden brown.
7. Remove cookie sheet from the oven.
8. Carefully remove hot loaves from the cookie sheet and place on a cutting board. While still warm, slice the loaves diagonally into 1/2-inch-wide slices.
9. Place slices in a single layer on the cookie sheet. Return to the oven for 15 to 20 minutes, or until lightly browned. Remove cookie sheet from the oven. Cool toasted biscotti on a wire cooling rack. Store in an airtight container.