In large bowl, combine flour, baking powder and almonds or whatever variety you have chosen. In a separate bowl, whisk together eggs, sugar, margarine, vanilla, almond extract and grated orange rind. Stir into flour mixture until soft sticky dough forms. Transfer dough to lightly floured work surface. With hands, form into smooth ball. Divide dough in half, roll each into 12 inch long logs. Transfer to ungreased baking sheet. Brush tops with egg white. Bake in 350 degree oven for 15-20 minutes. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board. Cut diagonally into 3/4 inch thick slices.

IMPORTANT-stand cookies upright on baking sheet, bake for 10-15 minutes, until golden brown. Let cool on rack. For Double Chocolate Biscotti: Reduce flour to 1-1/2 cups and add 1.2 cups of sifted unsweetened cocoa powder to flour. Add 1.2 cups chocolate chips. Dissolve 1 tablespoon instant coffee in vanilla. Omit almond extract and orange rind.