Skinny Almond Biscotti

Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together 2 1/2 cups flour, baking powder and salt. Set aside.

In the bowl of a standing mixer fitted with a paddle attachment, beat oil, sugar, egg, egg whites, and vanilla until well combined. Slowly add reserved flour mixture, mixing just until fully incorporated (dough will be stiff and sticky). Turn off mixer, add 1 cup of almonds and gently stir until scattered throughout the dough.

Tear another piece of parchment paper the size of a baking sheet and lay it flat on the counter. Toss remaining 1/4 cup flour on the parchment evenly. Unroll dough from the bowl onto the floured parchment and shape into a log roughly 1 1/2 inches tall, 13 inches long, and 4 inches wide. Scatter remaining 1/4 cup almonds onto the top of the log and gently press almonds into dough.

Carefully move dough log onto the prepared baking sheet and place in the oven to bake for 30 minutes. After 30 minutes, remove the cookie log from the oven and slice the log into 1/2-inch slices. Lie slices flat in a single layer and bake an additional 10 minutes. Turn biscotti over to the other side and cook another 5 minutes. Remove from the oven and allow to cool before serving. Store in an airtight container.