Almond biscotti

Ingredients:

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 teaspoon (5g) baking powder
• 1/4 teaspoon (1g) salt
• 3 large eggs
• 1 teaspoon (5ml) pure vanilla extract
• 1 teaspoon (5ml) almond extract
• 1 cup (150g) whole almonds, toasted
• 1 egg white, lightly beaten (for brushing)
• Zest of 1 lemon (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
3. In a separate bowl, beat the eggs, vanilla extract, and almond extract together until smooth. Add the lemon zest if using.
4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough begins to form. Stir in the toasted almonds.
5. Turn the dough onto a lightly floured surface and knead gently until the dough comes together. Divide the dough in half.
6. Shape each half into a log about 12 inches (30cm) long and 2 inches (5cm) wide. Place the logs on the prepared baking sheet, spacing them apart.
7. Brush the tops of the logs with the beaten egg white for a glossy finish.
8. Bake for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
9. Reduce the oven temperature to 325°F (160°C). Using a serrated knife, slice the logs diagonally into 1/2-inch (1.25cm) thick biscotti.
10. Place the slices cut side down on the baking sheet. Bake for an additional 10-15 minutes, turning halfway through, until the biscotti are golden and crisp. Let cool completely on a wire rack.

Notes:

For a truly authentic flavor, use high-quality almond extract and fresh almonds. Store the biscotti in an airtight container at room temperature for up to 2 weeks. These biscotti are perfect for dipping in coffee or tea.