1999 SICILIAN BISCOTTI X

2 1/3 cups flour
1/3 cup sugar
Pinch of salt
1 stick unsalted butter, cold
2 large eggs, beaten
Filling:
6 oz. semisweet chocolate
1 1/2 cups almonds, toasted
1/2 teaspoon cinnamon
1 large egg white
Powdered sugar for dusting

Combine flour, sugar and salt. Rub in butter finely with fingers, leaving the mixture powdery and cool. If the butter warms up, you may need to refrigerate the mixture briefly. Stir in eggs and mix until dough holds together. Knead lightly and wrap in plastic wrap. Chill for several hours.

Filling: Break chocolate into pieces and combine with almonds and cinnamon in food processor. Add egg white and pulse machine on and off at one-second intervals until filling is chopped.

Pre-heat oven to 350 degrees. Line pans with parchment paper. Divide dough into four parts. Form each part into a cylinder. Flatten dough to about 3 inches wide on baking sheet. Brush lightly with slightly beaten egg white. Place filling down middle of dough. Fold both sides up to enclose the filling, and seal. Cut to about 3-inch lengths. Cut each end about an inch deep and open edges to form an X. Bake about 15 minutes, or until golden. Cool, then sprinkle with powdered sugar.