Method

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

Combine Wet Ingredients: In another bowl, beat the eggs and then stir in the vanilla and almond extracts.

Combine Mixtures: Pour the egg mixture into the flour mixture, stirring with a wooden spoon until a soft dough forms. The dough may be slightly sticky.

Add Almonds: Gently fold in the toasted almonds until evenly distributed.

Shape the Dough: With floured hands, divide the dough into two equal parts. Shape each part into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.

First Bake: Bake in the preheated oven for 25-30 minutes or until the logs are lightly golden. Remove from the oven and let them cool on the baking sheet for about 10 minutes.

Slice the Logs: Carefully transfer the logs to a cutting board. Using a sharp knife, slice each log diagonally into ¾-inch thick pieces.

Second Bake: Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden.

Cool and Enjoy: Remove from the oven and let them cool completely on a wire rack. Serve with coffee, tea, or simply enjoy them on their own!

Variations

Chocolate-Dipped: Melt some dark chocolate and dip one end of each biscotto for a delightful twist.

Citrus Zest: Add the zest of one orange or lemon to the dough for a refreshing flavor.

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend to cater to gluten-sensitive friends.

Sugar-Free: Use a sugar substitute like erythritol for a sugar-free version.