Italian Almond Biscotti

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined.

3. 3

   In a separate bowl, beat the eggs with vanilla extract and almond extract until frothy. Stir in the melted butter.

4. 4

   Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Fold in the toasted almonds.

5. 5

   Turn the dough out onto a lightly floured surface. Divide it in half and shape each half into a log about 12 inches long, 2.5 inches wide, and 3/4 inch tall. The dough will be slightly sticky.

6. 6

   Place both logs on the prepared baking sheet, spacing them at least 3 inches apart. Bake for 25-30 minutes until the logs are golden and firm to the touch.

7. 7

   Remove from oven and let cool on the baking sheet for 10 minutes. Reduce oven temperature to 325°F (165°C).

8. 8

   Using a serrated knife, carefully slice each log diagonally into 3/4-inch thick slices. You should get about 12 slices per log.

9. 9

   Arrange the slices cut-side down on the baking sheet. Bake for 10 minutes, then flip each slice and bake for another 10 minutes until golden and crisp.

10. 10

    Remove from oven and cool completely on a wire rack. The biscotti will continue to crisp as they cool.

11. 11

    Store in an airtight container for up to 3 weeks. Perfect for dunking in coffee or enjoying as is!