Ingredients:
1 cup whole almonds, skinned
1 1⁄2 cups all-purpose flour
1⁄2 cup sugar
1 tsp baking powder
1⁄2 tsp salt
2 large eggs, at room temperature
1 tsp pure vanilla extract
4 tbsp unsalted butter, melted

Method:
1 Melt the butter in a small saucepan over low heat and then set aside to cool.

2 Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

3 Spread the almonds out on a non-stick baking sheet. Place in the center of the oven.

4 Bake the almonds for 5–10 minutes until slightly colored, tossing halfway.

5 Allow the almonds to cool until they are comfortable to handle. Coarsely chop them.

6 Sift the flour through a fine sieve held over a large bowl.

7 Add the sugar and chopped almonds to the bowl and stir until well combined.

8 In a separate bowl, whisk together the eggs, vanilla extract, and the melted butter.

9 Gradually pour the egg mixture into the flour while stirring with a fork.

10 Using your hands, bring the ingredients together to form a dough.

11 If the mixture seems too wet to shape easily, work in a little flour until it is pliable.

12 Turn the dough out onto a lightly floured work surface.

13 With your hands, form the dough into 2 log shapes, each about 8in (20cm) long.

14 Place on the lined baking sheet and bake for 20 minutes in the middle of the oven.

15 Remove the logs from the oven. Cool slightly, then transfer to a cutting board.

16 With a serrated knife, cut the logs diagonally into 11⁄2–2in (3–5cm) thick slices.

17 Put the biscotti on a baking sheet and return to the oven for 10 minutes to dry even more.

18 Turn the biscotti with a palette knife, and return to the oven for another 5 minutes.

19 Cool the biscotti on a wire rack to harden them and allow any moisture to escape. TO FREEZE Place the cooled biscotti on baking sheets and freeze until solid.

20 Transfer to freezer bags. STORE Keep unfrozen in an airtight container for over 1 week.

Biscotti Recipe