Chef John's Almond Biscotti

Recipe View In a mixing bowl, whisk together the flour, baking powder, and salt. (5 minutes)

Recipe View In a separate bowl, cream together the butter, 1 cup plus 1 tablespoon of sugar, and olive oil until light and creamy. Add 1 egg and mix well, then whisk in the remaining egg, vanilla extract, and almond extract until smooth. (7 minutes)

Recipe View Gradually add the flour mixture to the wet ingredients, mixing until just incorporated. Stir in the whole and chopped almonds until evenly distributed. (8 minutes)

Recipe View Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes to allow the flavors to meld and the dough to firm up. (30 minutes)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat or parchment paper. (5 minutes)

Recipe View Divide the dough in half. On a lightly floured surface or using plastic wrap, shape each half into a log approximately 3-4 inches wide and 1/2 inch high. Transfer the logs to the prepared baking sheet, leaving ample space between them. (10 minutes)

Recipe View Bake in the preheated oven for about 30 minutes, or until the logs are golden brown and a toothpick inserted into the center comes out clean. Let cool on the baking sheet for 15 minutes before slicing. (45 minutes)

Recipe View Reduce the oven temperature to 325 degrees F (165 degrees C). (2 minutes)

Recipe View Using a serrated knife, carefully cut each log at a slight angle into 1/2- to 1-inch thick slices. Arrange the slices back on the baking sheet in a single layer. (10 minutes)

Recipe View Bake for 12 minutes, then flip the biscotti over and bake for another 20 minutes, or until they are golden brown and crunchy. (32 minutes)

Recipe View Transfer the biscotti to a wire rack and let them cool completely to room temperature. They will continue to harden as they cool. (60 minutes)