Double Nut Biscotti

2 cups all-purpose flour
1/2 cup ground almonds
1 cup granulated sugar
2 extra large eggs
1/4 cup dark rum
1/4 cup Amaretto or Nocello
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1 cup walnuts
1 cup whole blanched almonds

Preheat oven to 350?F. Butter and flour 2 cookie sheets; set aside.

Beat flour, ground almonds, sugar, eggs, rum, liqueur, vanilla extract, cinnamon and baking powder until well blended with a wooden spoon. Stir in walnuts and whole almonds. The dough should be soft and a bit sticky, but should hold its shape when picked up. If it is too runny, add a bit more flour. Form half the dough into a tube about the size of a paper towel roll. Place on cookie sheet, making sure it does not touch edges. Repeat with remaining dough. Bake 45 minutes to an hour until golden brown and firm. They will spread during baking. Remove to wire rack, let cool about 15 minutes.

Carefully loosen from sheet with a spatula. Let stand on cutting board until nearly room temperature. Cut each roll into slices about 1 inch thick. Place, cut side up, on the cookie sheets and return to oven to dry, about 15 minutes. Let cool completely before storing.

Yields 3 dozen.