Final Biscotti Recipe (Attempt #5)

It's my fifth and last attempt at trying to replicate the Mike's Pastry biscotti and you know what? I think I got as close as I'm ever going to get. These biscotti I made tasted great. Bryan's suggestion of adding ginger was a wonderful one. Below is the tweaked recipe....how exciting!

Peter's Biscotti

1 1/2 CUPS ALMONDS (CUT IN HALF AND LIGHTLY TOASTED)
2 EGGS
1 CUP OF SUGAR
1 CUP OF LIGHT BROWN SUGAR
1/2 CUP OF OIL
2 TSP CINNAMON
1/2 TSP GROUND CLOVES
1 TSP GROUND GINGER
2 TBSP WATER
2 1/2 CUPS OF FLOUR
1 CUP OF ALMOND MEAL
2 TSP BAKING POWDER

Lightly toast the almonds. While they are toasting, mix the rest of the ingredients in mixing bowl. When ingredients are mixed well, add the almonds. Shape the dough into 2 rolls. Flatten the rolls slightly (into about 3/4" high). Put them on a floured baking sheet. Brush the tops with egg yolk. Bake for 15-20 minutes at 375 degrees. Remove from oven, let cool for 5 minutes then cut them into biscotti, lay them on their side and lightly toast them by placing them back in the oven for 5-10 minutes. Let cool and serve. As they cool they will become harder.