Weight Watchers Almond Biscotti

2 cups all-purpose flour -- plus 2 tablespoons
1 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1 cup granulated sugar
2 whole eggs -- at room temperature
2 egg whites -- at room temperature
1 tablespoon almond extract -- plus 1 teaspoon
1/4 cup toasted almonds -- chopped

Preheat oven to 325 oF. Line a baking sheets with parchment paper, or spray with nonstick cooking spray. In medium bowl, sift together flour, baking powder, salt and baking soda. In large bowl, with electric mixer on high speed, combine sugar, eggs, egg whites and almond extract until well blended, 1 minute.
Blend in half of the flour mixture with spatula, then beat with mixer on low speed for several seconds. Add remaining flour mixture and continue beating until smooth, about 5 seconds. Add almonds, and beat just to combine. Divide dough into 2 pieces, smoothing each into a 12 x 2 " strip on the baking sheet. Bake until firm and light gold,15-20 minutes. Remove from oven and let cool 2 minutes on baking sheet.
Leave oven on. Slide loaves onto cutting board. With serrated knife, cut loaves diagonally into 1/2-3/4 inch thick slices. Discard ends.((I eat them)) Place slices, cut sides down, back on baking sheet (they can touch). Bake for 7 minutes, and then turn them over and do the other side for 7 minutes. Let cool completely on wire rack. Store in airtight container at room temperature for up to several days.
Points per biscotti: 1