Almond Biscotti

Step 1: Preheat oven to 350 degrees F.

Step 2: Toast almonds for 8-10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.

Step 3: Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper.

Step 4: In a small bowl lightly beat the eggs and extracts together. Set aside.

Step 5: In the bowl of your electric mixer combine the flour, sugar, baking powder and salt. Beat until blended.

Step 6: Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through.

Step 7: With floured hands divide dough in half.

Step 8: On a lightly floured surface roll each half of dough into a log about 10 inches long and 2 inches wide

Step 9: Transfer logs to the prepared baking sheet, spacing the logs about 3 inches apart, and bake for 35-40 minutes, or until firm to the touch.

Step 10: Remove from oven and let cool on a wire rack for about 10 minutes.

Step 11: Transfer logs to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal.

Step 12: Arrange evenly on baking sheet and bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.

Step 13: Remove from oven and let cool.

Step 14: Store in an airtight container.