Almond Irish Cream Biscotti

Preheat oven to 325°F. Line two large cookie sheets with parchment paper.

In a large bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture. In a small bowl lightly beat egg, egg yolks, and Irish cream liqueur. Stir melted butter into egg mixture. Add egg mixture to flour mixture; stir until the dough starts to form a ball. Stir in almonds and white chocolate (dough will be crumbly). Use your hands to knead dough until it comes together.

Turn the dough out onto a lightly floured surface. Divide dough into thirds. Shape each portion into a 14-inch roll. Place rolls about 3 inches apart on prepared cookie sheets; flatten rolls slightly to about 1 1/2 inches wide.

Bake 25 to 30 minutes or until rolls are firm and light brown. Remove from oven. Place cookie sheets on wire racks; cool 15 minutes.

Transfer rolls to a cutting board. Using a serrated knife, cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets.

Bake 10 minutes. Turn slices over; bake 10 to 15 minutes more or until crisp and golden brown. Remove; cool on a wire rack. Store uniced cookies at room temperature up to 3 days or freeze up to 1 month. If desired, dip cookies into or drizzle with Irish Cream Icing and sprinkle with nonpareils. Let stand until set.