Thin Almond Biscotti

Thin Almond Biscotti
Adapted via She Loves Biscotti

3 cups (425g) all purpose flour
5 eggs separated
1 cup (198g) sugar
1 1/2 teaspoons vanilla extract
1 1/2 cups roasted almonds whole (see note)
pinch of salt

Preheat oven to 350° F. Line baking sheet with silicone baking mat or parchment paper.

In a mixing bowl, or whisk the egg yolks until foamy. Add the sugar and whisk until blended.  Add vanilla and flour to egg mixture to incorporate. Gently stir in almonds.  

In a separate electric mixer bowl, whisk egg whites with a pinch of salt until they reach the stiff peak stage.  Fold whites in flour and nut mixture.

Divide dough into quarters. Moisten hands with water, place each quarter on the cookie sheet, shaping into a log. 

Bake for approximately 15 - 20 minutes or until firm. Once cool, transfer loaves to cutting board.  Using a serrated knife, slice cookies about 1/8 inch thick.  Place slices on the baking sheets, and bake for about another 10-15 minutes until crisp.