GRAIN-FREE 

SOUTHERN-STYLE BISCUITS

1. Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheeting place parchment on it, marked side down. I skipped this step. I'm pretty good with a knife I don't need guide lines
2. Pulse 1 cup almonds in food processor until coarsely chopped 8x10 pulses; transfer to bowl and set aside - I don't have a food processor, I used a nutribullet, worked great
3. Process remaining 1/4 cup almonds in now-empty food processor until finely ground about 45 seconds
4. Add flour, baking powder and salt, process to combine, about 15 seconds
5. Transfer flour mixture to second bowl
6. Process 2 eggs in now-empty food processor running, slowly add sugar until thoroughly combined, about 15 seconds - used a good old fashion whisk for this step, my arms were burning but it was worth it
7. Add melted butter, almond extract and vanilla, process until combined about 10 seconds
8. Transfer egg mixture to medium bowl, sprinkle half of flour mixture over egg mixture and using spatula, gently fold until just combined. 
9. Add remaining flour mixture and chopped almonds and gently fold until just combined
10. Divide dough in half, using floured hands from each half not 8 by 3-inch rectangle, using lines on parchment as guide I decided to make 1 big loaf instead of two
11. Spray each loaf lightly with oil spray, using rubber spatula lightly coated with oil spray, smooth tops and sides of loaves
12. Gently brush tops of loaves with egg white eaten with salt
13. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating sheet halfway through baking
14. Let loaves cool on sheet for 30 minutes, then transfer to cutting board
15. Using serrated knife, slice each loaf on slightly bias into 1/2 inch thick slices, set wire rack in rimming baking sheets
16. Lay slices cut side down, about 1/4 inch apart on prepared rack
17. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking
18. Let cool completely before serving 
19. Biscotti can be stored at room temperature for up to 1 month