Makes 24 cookies
The word biscotti comes from the roots bis and cotto, meaning twice baked, which will make sense once you see the recipe that follows.
Biscotti dipped in espresso or sweet wine are delightful. These cookies also go well with Zabaglione (here).
Biscotti improve in flavor if baked one or two days ahead. Just store them in an airtight container at room temperature.
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) unsalted butter, chilled
3 large eggs
1 teaspoon vanilla extract
2 teaspoons almond extract
1 cup chopped almonds
Preheat the oven to 350°F. Lightly coat a rimmed baking sheet with nonstick cooking spray
In a large bowl, mix the flour, sugar, baking powder, and salt. With a pastry blender or two knives, add the cold butter to the dry ingredients and mix until it resembles fine crumbs.
Whisk the eggs in another large bowl and remove 1 tablespoon of the beaten egg to use for brushing the biscotti later. Add the vanilla and almond extracts, the almonds, and the flour mixture to the eggs. Mix well to form a dough.
With moistened hands, divide the dough in half and form two loaves on the prepared baking sheet. Use the reserved beaten egg to brush the tops and sides of the loaves.
Bake until lightly browned, about 25 minutes. Cool on the baking sheet for 10 to 15 minutes. Transfer the loaves to a cutting board and use a serrated knife to cut on the diagonal into ½-inch slices.
Arrange the biscotti, cut-side down, on a clean baking sheet, return to the oven, and bake until golden, about 15 minutes. Transfer the biscotti to a rack to cool completely.