1 1/2 cups whole, skin on almonds or chopped almonds
2 1/2 cups unbleached flour (plus more for shaping)
1 2/3 cups granulated sugar
1/2 tsp. salt
1 tsp. baking powder
3 egg yolks
1 tsp. pure vanilla extract
1 tsp. pure almond extract
Heat oven to 350 F. Toast the almonds on a baking sheet in a single layer until they are fragrant (about 10 minutes). Leave the oven on.
Use your mixer (hook attachment) or large bowl with hand mixer combine all the dry ingredients(except the almonds) and mix on low speed. In another bowl lightly beat together the wet ingredients and once mixed slowly pour into the flour mixture. When the mixture is almost completely incorporated add the almonds and mix at low speed until the dough comes together. DO NOT OVER MIX! The dough should be stiff and sticky.
Dump the dough on a lightly floured surface and need any of the remaining dry ingredients from the mixing bowl in by hand. Separate the dough into three equal pieces. With floured hands, roll each piece into a log about 10 inches long and 2 inches wide. Arrange the three logs on parchment lined baking sheets 4 inches apart. I have discovered those baking mats that fit into my baking sheets and I love them! Nothing ever burns anymore.
Bake the logs until they are light brown but still soft. I usually do it for about 35-40 minutes. You will have to judge depending on your oven. Take the baking sheet out of the oven and reduce the temperature to 300F. Let the logs cool on the baking sheet for about ten minutes and then move them to a cutting board and slice in a slight angle to your desired thickness. I usually do a little over a half an inch. Place the biscotti CUT SIDE DOWN back on the baking sheet and dry them in the oven for about 10 to 15 minutes but don't let them darken. Put them on a rack and let them cool. You can also add chocolate chips to the recipe or if you like your biscotti to have a Sambuca flavor, you can add 1 tsp aniseed in place of the almond extract.
This is a really super easy recipe. Enjoy!