Chef John's Almond Biscotti
My version is pretty straightforward—a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.
all-purpose flour
2
cups
baking powder
1
teaspoon
fine salt
¼
teaspoon
unsalted butter, room temperature
3
tablespoons
white sugar
1
cup
white sugar
1
tablespoon
olive oil
1
tablespoon
large eggs
2
vanilla extract
¼
teaspoon
almond extract
¾
teaspoon
whole roasted almonds
½
cup
chopped roasted almonds
½
cup
 Whisk flour, baking powder, and salt together in a mixing bowl.
  Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  Reduce oven temperature to 325 degrees F (165 degrees C).
  Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  Transfer biscotti to a cooling rack; let cool to room temperature.
