Almond Biscotti

Ingredients

• 3 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons almond extract
• zest of 1 lemon
• 1/4 cup butter (melted)
• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup whole almonds (lightly toasted)
• 1/3 cup sliced almonds (lightly toasted)
• 1 large egg (for egg wash)

Instructions

1. 1

   Preheat the Oven:: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. 2

   Prepare the Wet Ingredients:: In a large mixing bowl, beat 3 eggs with vanilla extract, almond extract, lemon zest and melted butter. Mix well to combine.

3. 3

   Combine the Dry Ingredients:: In a separate bowl, whisk together the flour, sugar, baking powder, and salt.

4. 4

   Form the Dough:: Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the whole and sliced almonds, ensuring they're evenly distributed throughout the dough.

5. 5

   Shape the Logs:: Divide the dough into three equal portions. On a lightly floured surface, shape each portion into a log approximately 8–10 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them at least 2 inches apart.

6. 6

   Apply the Egg Wash:: In a small bowl, whisk together the remaining egg. Brush the tops and sides of each log with the egg wash. For extra crunch, you can sprinkle additional sliced almonds on top.

7. 7

   First Bake:: Bake the logs in the preheated oven for 40 minutes, or until they are golden brown and firm to the touch. Remove from the oven and let them cool on the baking sheet for about 10 minutes.

8. 8

   Slice the Biscotti:: Reduce the oven temperature to 325°F (160°C). Transfer the slightly cooled logs to a cutting board. Using a sharp serrated knife, slice each log diagonally into ½-inch-thick slices.

9. 9

   Second Bake:: Place the slices cut-side down back onto the baking sheet. Bake for 10 minutes, flipping the biscotti halfway through the baking time to ensure even crispness. They should be lightly golden and dry to the touch.

10. 10

    Cool and Serve:: Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, they're ready to enjoy!