Almond Biscotti

Stir together flour, baking soda, baking powder and salt in large bowl. In a separate bowl, mix sugar, butter, eggs, zest of oranges and lemons, vanilla and almond extract. Mix contents of both bowls together and then add sliced almonds. Grease two baking sheets with

Crisco. Take a handful of dough and form a 4-inch wide and 3/4-inch thick biscotti on a sheet of floured waxed paper. The length can be as long as you can fit on your baking sheet. Set the baking sheet on top of the dough then flip over and peel of the waxed paper. Put in preheated 325° oven for about 20 minutes or until light brown. Mix egg white and powdered sugar and brush on biscotti and put back in oven for 10 minutes until golden brown.

Remove from oven and cool. Cut with serrated knife crosswise into 1/2-inch slices and place the cookies on their sides on the baking sheets. Bake 15 minutes longer. Transfer to racks and cool. Store in airtight container.