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1
Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
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2
Whisk the flour, baking powder, cinnamon and salt in a medium bowl.
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3
Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes.
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4
Beat in the eggs, liqueur, and almond and vanilla extracts until combined.
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5
Reduce the mixer speed to low; add the flour mixture and beat until just incorporated.
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6
Fold in the raw and chocolate-covered almonds.
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7
Dust your hands and the dough with flour; divide in half and shape into two 3-by-12-inch logs on the prepared baking sheet, about 3 inches apart.
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8
Bake until puffed and set, about 25 minutes.
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9
Let cool 10 minutes on the baking sheet, then transfer to a cutting board.
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10
Reduce the oven temperature to 250 degrees F. Slice the logs crosswise into 1-inch-thick pieces; arrange cut-side down on the baking sheet.
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11
Return to the oven and bake, flipping halfway through, until dry and golden, about 45 minutes.
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12
Let cool completely on the baking sheet.
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13
Place the white chocolate and semisweet chocolate in 2 small microwave-safe bowls; microwave in 30-second intervals, stirring after each, until melted.
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14
Drizzle on the biscotti; let set 30 minutes.
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15
Photograph by Andrew Purcell
