Classic Biscotti: How It’s Done

• Preheat your oven to 350°F (175°C) to ensure even baking and a perfect golden color.
• Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution.
• In a large mixing bowl, beat the room-temperature butter and sugar with a hand mixer until light and fluffy, about 2-3 minutes.
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
• Gradually add the dry ingredients to the wet mixture, stirring until just combined to avoid tough biscotti.
• Fold in the sliced almonds evenly throughout the dough for added crunch.
• Transfer the dough onto the prepared baking sheet and shape it into a log about 12 inches long and 3 inches wide, flattening slightly.
• Bake the log for 25-30 minutes until lightly golden and firm. Remove and cool for 10 minutes.
• Slice the log diagonally into 1-inch thick pieces. Place slices cut side down on the baking sheet and bake for another 10-15 minutes, flipping halfway, until crisp.
• Cool biscotti on a wire rack. Store leftovers in an airtight container to maintain crunch.