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1
Preheat oven to 300u00b0F.
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2
Spray large baking sheet (12x19-inch) with Pam or oil.
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3
If using whole, unblanched almonds, boil 2 cups water in microwave and place almonds in water for about 5 minutes. Remove skins and chop coarsely.
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4
Combine all-purpose flour, baking powder, baking soda and salt and set aside.
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5
Cream sugars and butter until creamy and smooth using an electric mixer.
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6
Add eggs, almond and vanilla extracts, stir until well mixed.
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7
Add the dry ingredients, including the almonds and mix well. Dough should be very thick and sticky. If it is too sticky to hold a shape you can use powdered sugar to thicken it - just be sure to mix the powdered sugar into the dough thoroughly.
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8
Coat a flat surface (counter or cutting board) with powdered sugar and place dough onto it.
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9
Divide dough into two balls and form roughly into a rectangle about 5x10-inch. Brush off excess powdered sugar and place biscotti dough onto the baking sheet.
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10
Repeat with the other dough ball and place both logs side by side on the cookie sheet.
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11
Bake 30 minutes until dry. Allow to cool 10 minutes.
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12
Slice each log into 18 slices, about 1/2 inch each.
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13
Place sliced biscotti back onto cookie sheet and bake an additional 10 minutes. Turn slices over and bake 10 more minutes (if desired).
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14
Cool biscotti on a rack.
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15
Can dip or stripe in white or dark chocolate.
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16
Note: Store biscotti in an airtight container to retain freshness. If biscotti loose their crispiness, just pop them into a 300F oven for 5-10 minutes!
