Italian Biscotti Recipe

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a mixing bowl, combine the flour, sugar, baking powder, and salt.

In a separate bowl, whisk together the eggs and vanilla extract.

Gradually add the wet ingredients to the dry ingredients, mixing until well combined.

Fold in the chopped almonds.

Divide the dough in half and shape each portion into a log, about 12 inches long and 2 inches wide.

Place the logs onto the prepared baking sheet, leaving space between them.

Bake for 25-30 minutes, or until the logs are golden brown and firm to the touch.

Remove from the oven and let cool for 10 minutes.

Reduce the oven temperature to 325°F (160°C).

Carefully transfer the logs to a cutting board and use a sharp knife to slice them into 1/2 inch thick slices.

Place the sliced biscotti back onto the baking sheet and bake for an additional 10-15 minutes, flipping them halfway through, until they are crisp and slightly golden.

Let the biscotti cool completely before serving.