Biscotti Klasik

Instructions

1. Preheat your oven to 400℉ and prepare a baking sheet by lining it with parchment paper. In a medium bowl whisk together your flour, baking powder, and salt.
2. In a large bowl, using a hand mixer, whip together your butter and sugar until it is light and fluffy. Mix in your eggs, vanilla, and almond extract. Whip together.
3. With the mixer on a low speed add in your flour mixture, about ¼ cup at a time. Mix until just combined. Finally fold in your almonds.
4. On a lightly floured surface, shape your dough into a rough square. Cut the dough into 4 evenly sized rectangles and roll each rectangle into 6 inch long logs and place on the prepared baking sheet, evenly spaced so the logs aren’t touching.
5. Bake at 400℉ for 20-25 minutes. Logs should be a light golden color. Remove from the oven and allow to cool for only 5 minutes.
6. Lower oven temperature to 325℉, cut each log into about 1 inch slices, lay the slices flat on the sheet pan and return to the oven. Bake for an additional 15-20 minutes. The biscotti should feel dry and be very golden.
7. Remove from the oven and cool on a cooling rack until they have reached room temperature and enjoy!
8. Optional: For a lovely garnish you can dip the biscotti in some chocolate, or drizzle on top!