Almond Biscotti

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar

3 large eggs

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract


Preheat oven to 180 °C.
Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Reduce oven temperature to 150 °C and line a baking sheet with parchment paper.

In a small bowl lightly beat the eggs and extracts together. Set aside.

In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 35 cm long and 8 - 10 cm wide.
Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking).
Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1.25 cm thick on the diagonal.
Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.
Remove from oven and let cool. Store in an airtight container.