Step-by-Step Method

Step 1: Prepare the Dough

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

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.

In a separate bowl, beat the eggs, almond extract, and vanilla extract until combined.

Gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon until a sticky dough forms.

Fold in the chopped almonds, ensuring they are evenly distributed throughout the dough.

Step 2: Shape the Dough

Lightly dust a clean surface with flour and transfer the dough onto it. Divide it into two equal portions.

Roll each portion into a log approximately 12 inches (30cm) long and 2 inches (5cm) wide. Place the logs on the prepared baking sheet, leaving space between them.

Step 3: First Bake

Bake the logs in the preheated oven for 15-20 minutes, or until they are lightly golden and firm to the touch.

Remove from the oven and let the logs cool on the baking sheet for 10 minutes.

Step 4: Slice and Second Bake

Using a sharp or serrated knife, slice the logs diagonally into 1/2-inch (1.3cm) thick pieces.

Lay the slices cut-side down on the baking sheet.

Return to the oven and bake for an additional 10 minutes. Flip the biscotti over and bake for another 10 minutes until they are golden and crisp.

Step 5: Cool and Enjoy

Remove the biscotti from the oven and allow them to cool completely on a wire rack. Serve with coffee, tea, or vin santo for a traditional touch.

Variations

Chocolate-Dipped Biscotti: Dip one end of each cooled biscotto into melted dark or white chocolate and let it set on parchment paper.

Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.

Vegan: Replace eggs with a flaxseed egg (2 tbsp ground flaxseed mixed with 5 tbsp water) and add a bit of plant-based milk for moisture.