Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together 2 ½ cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt. Set aside.
• In a large bowl, use a hand mixer to beat 6 tablespoons room-temperature butter and ¾ cup sugar until light and fluffy, about 2–3 minutes.
• Add the 3 eggs one at a time, mixing briefly after each until incorporated. Mix in 2 teaspoons vanilla extract and ¼ teaspoon almond extract, scraping down the bowl as needed.
• With the mixer on low speed, add the flour mixture to the butter mixture in batches (about ¼ cup at a time), mixing just until combined and no large streaks of flour remain. Do not overmix.
• Fold in ⅔ cup sliced almonds with a spatula until evenly distributed.
• Turn the dough out onto a lightly floured surface. Shape it into a rough square, divide it into 4 equal pieces, and roll each piece into a 6-inch long log. Place the logs on the prepared baking sheet, spaced so they are not touching.
• Bake at 400°F for 20–25 minutes, until the logs are light golden. Remove from the oven and let the logs cool on the baking sheet for 5 minutes.
• Reduce the oven temperature to 325°F. Transfer the logs to a cutting board and, using a serrated knife, cut each log into about 1-inch slices.
• Arrange the slices cut-side down on the lined baking sheet, spaced so they are not touching. Return to the oven and bake at 325°F for 15–20 minutes, until the biscotti are dry and very golden.
• Remove the biscotti from the oven and cool on a wire rack to room temperature before serving.
• Optional: once cooled, you may dip or drizzle the biscotti with chocolate if desired.