Almond Biscotti

1. Preheat Oven and Prepare Baking Sheets

Preheat your oven and prepare two rimmed baking sheets by lining them with parchment paper and spraying them lightly with vegetable oil.

2. Process Almonds

Using a food processor, grind about half of the lightly toasted almonds into a fine meal. Coarsely chop the rest of the almonds.

3. Combine Dry Ingredients

In a bowl, combine the ground and chopped almonds with the all-purpose flour, baking powder, and salt.

4. Whip Eggs and Add Sugar

In the food processor, whip the two large eggs until they are light in color. Add the sugar and beat until well combined.

5. Add Butter and Extracts

Gently fold in the melted and cooled butter along with the almond and vanilla extracts into the egg and sugar mixture.

6. Form Dough

Slowly incorporate the dry ingredients into the wet mixture until a dough forms. Divide the dough in half and shape each half into a log.

7. First Bake

Place the logs on the prepared baking sheets and bake until they are set and beginning to crack, about 20 minutes.

8. Slice Logs

Let the logs cool slightly, then use a serrated knife to slice them on the bias.

9. Second Bake

Lay the slices cut side down on the baking sheets and bake again until they reach your desired level of crispness.

10. Cool and Store

Let the biscotti cool completely on a wire rack. Store at room temperature in an airtight container for up to a month.