Almond biscotti

I got this recipe off the Interweb, and it worked just fine. Thanks to myrecipes.com! I never knew that biscotti means twice cooked in Italian until my husband told me, and I felt very silly and embarrassed. But then I made the biscotti and they were delicious, so I didn't feel so silly anymore. These go well with a hot cup of coffee or tea and are also perfect for Christmas cookie exchanges since they don't really go stale!

Ingredients

2 cups all-purpose flour
1 cup sugar
1/2 cup almonds, chopped and toasted
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/4 teaspoon anise extract
2 eggs
1 egg white
Vegetable cooking spray

Preparation
Combine first 5 ingredients in a large bowl. Combine vanilla and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry).

Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch-long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove roll from baking sheet to a wire rack, and let cool 10 minutes. Cut roll diagonally into 30 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; let cool completely on wire rack.