Kat Can Cook

Preheat the oven to 325 degrees F. Spread almonds out on a cookie sheet and roast for 5-7 minutes or until lightly golden. Watch them, as they can go from toasted to burnt quickly. When the almonds are done, remove to a plate and set aside.

While the almonds toast, line a cookie sheet with parchment paper.

In a stand mixer, beat eggs, sugar, vanilla and almond extracts on medium until light and airy - about 4-5 minutes. Add the oil and mix for another 30 seconds. This creates a cookie that is crispy without being rock hard.

Add the flour, salt, and baking powder and mix for 20 seconds to combine. Last, add in the toasted almond slices and mix for a few seconds to distribute evenly but not crush them up too much.

Use a large ice cream scoop to transfer the batter to a parchment lined baking sheet, placing scoops in a row lengthwise to form two logs. With damp hands, shape the sides and smooth the tops a bit to even them out. Chill for 30 minutes.

Bake for 30 minutes, or until puffed up on top and lightly golden brown. Using a metal spatula, release the logs from the baking sheet to cool on a wire rack. When the cookies are cool enough to handle, use a serrated knife to slice each 1 crosswise into 1/2-inch slices. Place the slices cut side up back onto the baking sheet. Bake for 10-12 minutes more per side, flipping the biscotti halfway through.

Cool on a cooling rack and serve, or store them at room temperature where they will keep for a couple of weeks.