Instructions: Toast the almonds in jelly-roll pan in a preheated 375F oven for 10 minutes and let them cool. In a blender or food processor grind fine one fourth of the almonds with 1/4 cup of the granulated sugar and transfer the mixture to a large bowl. Stir in the flour, the remaining 3/4 cup granulated sugar, the brown sugar, the cinnamon, and the baking powder, add the butter, and stir the mixture until it is combined. Stir in the remaining almonds, chopped coarse, and the eggs and knead the dough in the bowl until it is combined. Halve the dough and with floured hands form each half into a 15-by-4 inch rectangle.

Transfer the rectangles with spatulas to buttered and floured baking sheets, brush them well with the egg wash, and bake them in the upper third of a preheated 375F oven for 20-25 minutes, or until they are golden brown and a skewer comes out clean. Cut the rectangles crosswise into 3/4-inch-thick slices and let the slices stand in the turned off oven for 15 minutes. Transfer the slices to racks, let them cool, and store them in airtight containers.

Makes about 36
biscotti.

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