Almond Biscotti

¼ c. / 57 gr. good quality butter, at room temperature

1 c. / 200 gr. refined sugar

2 eggs

1 yolk

1 1/2 tsp. vanilla extract

1/2 tsp. almond extract

½ tsp. baking powder

½ tsp. salt

½ c. / 65 gr. toasted, roughly chopped almonds

2 c. / 250 gr. flour

½ c. / 60 gr. corn meal

Blend the butter and sugar, add the eggs; yolk; vanilla and almond extracts. Mix on low speed for 1 minute. Add the dry ingredients and chopped almonds and mix till blended. The dough will be stiff to work with so I highly recommend using a stand mixer.

On a floured surface and with floured hands, stretch the dough into a long, flat rectangle, about 1.5 cm thick. Cover and chill for 20 minutes (or longer if you'd prefer to make the dough ahead and bake the next day.

Preheat the oven to 325°F / 163°C.

Line a baking sheet with a Silpat or with oven-proof baking paper.

Carefully transfer the log to the prepared baking sheet, and bake it for 20 minutes, or till the center of the dough holds it's shape when poked and a toothpick inserted in the center comes out clean. Turn your baking sheet half-way through to ensure even baking.

Remove from oven.

With a sharp knife, carefully cut the warm rectangle into 1cm thick diagonal slices. Arrange the slices lying flat (it's ok if they're touching, they won't spread at this point).

Return to the oven and bake till golden brown on the bottom (about 8 minutes). Flip the biscotti and return to the oven for an additional 5 minutes, or till both sides are golden brown. Keep a close eye on them to avoid burning.

Let cool completely. Biscotti will keep for up to 2 weeks at room temperature in an airtight container, or frozen for up to 3 months.

This is a robust, very crunchy cookie meant to be dipped in your favorite espresso, cappuccino or latte.