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1
Preheat the oven to 300 degrees.
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2
Line a baking sheet with parchment.
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3
Whisk together the flour, almond flour, baking powder and salt in a bowl.
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4
In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the sugar and eggs for 2 minutes.
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5
Scrape down the sides of the bowl and beaters.
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6
Add the vanilla and beat for another minute.
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7
Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture.
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8
Mix in at low speed until combined.
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9
The batter will be sticky.
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10
Add the almonds and mix until well combined.
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11
Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet.
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12
Moisten your hands so the dough wont stick, and form a log, about 12 inches long by 2 1/2 inches wide.
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13
Repeat with the other half of the batter.
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14
The logs can be on the same baking sheet but make sure there is at least two inches of space between them.
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15
Place in the oven and bake 50 minutes, until lightly browned and dry.
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16
Remove from the oven and let sit on a rack for 20 minutes (or longer).
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17
Place the logs on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
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18
Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven.
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19
Bake 15 minutes.
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20
Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned.
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21
Remove from the heat and allow to cool.
