2 egg whites
1 ¼ cups Unsalted butter, softened
1 ¼ cups granulated sugar
4 eggs beaten
3 ¾ cups all purpose flour*
¼ cup baking powder
½ cup orange juice*
1 tsp vanilla extract
1 lb Avanti walnuts, chopped (approx. 3 ½ cups)
1 egg
2 Tbsp water

Preheat oven to 350°F . Line baking sheets with parchment paper. In a mixer bowl fitted with paddle attachment, cream butter and sugar until fluffy . Add 4 eggs, one at a time (allow time to beat before adding another egg). Using a wooden spoon, gradually add flour, baking powder, orange juice, and vanilla until incorporated. Fold in Avanti walnuts. On a lightly floured work surface, divide dough into 4 pieces. Knead each piece and free-form into an 8 by 3 inch loaf. Place loaves on prepared baking sheets, at least 2 inches apart. In a small bowl, whisk egg and water. Brush each loaf with egg wash. Bake in a preheated oven for 25 to 30 minutes (biscotti should be firm to touch). Let cool on the pan and refrigerate overnight. Preheat oven to 350°F. Cut each loaf on an angle into ½ inch slices. Place on baking sheets, at least 2 inches apart. Bake until firm and dry. 10-12 minutes. Let cool on baking sheets before transferring to a cooling rack. Make sure you bake the biscotti one day and slice it the following day.