Almond Biscotti Recipe

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of a stand mixer (or a large bowl using a hand mixer), combine the softened butter and sugar. Mix on medium speed until smooth and slightly fluffy, about 1–2 minutes.

Add the eggs, almond extract, and vanilla extract to the bowl. Mix until fully incorporated and the mixture is smooth.

Add the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together and no dry streaks remain.

Chill the dough: Cover the bowl and place it in the refrigerator for 30 minutes. This helps firm up the dough and makes shaping easier.

While the dough chills, preheat your oven temperature to 350°F and line a large baking sheet with parchment paper.

Divide the chilled dough into two equal portions. On a lightly floured surface, shape each portion into a log about 16 inches long and 2 inches wide. Transfer both logs to the prepared baking sheet, leaving space between them.

Bake for 30 minutes, or until the logs are lightly golden and set. Remove from the oven and let them cool on the baking sheet for 15 minutes.

Once slightly cooled, transfer to a cutting board and slice each log at a slight angle into ¾-inch pieces. Place the slices cut side down back onto the baking sheet. Return to the oven and bake for an additional 10 minutes, flipping halfway through if you want both sides crisp.