Italian Almond Biscotti

Step 1

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In a small bowl, whisk together flour, baking powder, and salt.

Step 3

In a large bowl, beat eggs and sugar together until pale and thick, about 3 minutes. Stir in vanilla and almond extracts.

Step 4

Fold in flour mixture until just combined. Fold in chopped almonds until evenly distributed.

Step 5

Divide dough in half. On parchment paper, shape each half into a 12-inch long log, about 2 inches wide and 1 inch thick.

Step 6

Bake for 25–30 minutes until golden and a toothpick inserted in the center comes out clean.

Step 7

Cool logs on the baking sheet for 10 minutes, then transfer to a cutting board.

Step 8

Using a serrated knife, slice logs diagonally into 0.75-inch-thick pieces.

Step 9

Place slices cut-side down on baking sheets.

Step 10

Bake at 325°F for 12–15 minutes until the cut surfaces are dry and lightly golden, stirring halfway through.

Step 11

Cool completely on a wire rack. Biscotti will harden as they cool.