Toasted Almond Delight Biscotti

1. Preheat the Oven

Preheat your oven to 325°F (163°C) and adjust the oven rack to the middle position.

2. Prepare the Baking Sheet

Draw two 8 by 3-inch rectangles on a piece of parchment paper, spacing them about 4 inches apart. Grease the baking sheet lightly and place the parchment paper on it, making sure the drawn side is down.

3. Process the Almonds

Using a food processor, pulse 1.25 cups of lightly toasted whole almonds until coarsely chopped, about 8-10 pulses. Remove half of the chopped almonds and set them aside. Continue processing the remaining almonds until finely ground, which should take about 45 seconds.

4. Combine Dry Ingredients

In the food processor, add 1.75 cups of all-purpose flour, 2 teaspoons of baking powder, and 0.25 teaspoon of salt to the finely ground almonds. Process for about 15 seconds until well combined, then transfer this mixture to a large bowl.

5. Process the Wet Ingredients

Without cleaning the food processor, add 2 large eggs and process for about 3 minutes until they are light and frothy. Gradually add 1 cup of sugar, 4 tablespoons of melted butter, 1.5 teaspoons of almond extract, and 0.5 teaspoon of vanilla extract. Process until everything is well combined.

6. Combine Dry and Wet Mixtures

Fold the flour mixture into the egg mixture. Start by sprinkling half of the dry ingredients over the wet mixture and gently fold until just combined. Add the remaining dry ingredients and the coarsely chopped almonds, folding until everything is just combined.

7. Form and Shape the Loaves

Divide the dough in half and place each portion onto the parchment paper within the drawn rectangles. Spray a rubber spatula with vegetable oil spray and use it to smooth and shape the dough into two uniform rectangles. Brush the tops of the loaves with the beaten egg white.

8. First Bake

Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, rotating the sheet halfway through the baking time. The loaves should be golden with slight cracks on the surface. Allow the loaves to cool on the baking sheet for about 30 minutes.

9. Slice the Loaves

Once the loaves are cool enough to handle, transfer them to a cutting board. Using a serrated knife, slice the loaves on a bias into 0.5-inch-thick slices.

10. Second Bake

Place the slices cut side down on a wire rack set inside a rimmed baking sheet. Bake them for about 35 minutes, flipping the slices halfway through the baking time to ensure even drying. The biscotti should feel dry and firm to the touch.

11. Cool and Store

Allow the biscotti to cool completely at room temperature. Store them in an airtight container to maintain their crispness.