This almond flavored crunchy biscotti pairs well with tea, coffee, and is especially delicious when dipped in melted chocolate!
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat sheet.
Using a hand or stand mixer, cream the butter and sugar until sugar is completely dissolved.
Add the eggs, vanilla extract and almond extract. Mix until combined.
In a medium bowl, whisk together the flours, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix on low speed until combined, making sure to scrape the sides of the bowl to incorporate all ingredients.
Divide the dough in half. Shape each half into a ball, then mold each ball into a log about 8 inches in length.
Place the logs on the prepared baking sheet. Use your hands to flatten the logs until they are about ¾ of an inch thick. Make sure the edges are even across the dough.
Optional: Sprinkle logs with coarse sugar.
Bake for 20-25 minutes until lightly golden and the center of the logs are firm and spring back when touched.
Let the logs cool on the baking sheet for 30 minutes.
Use a sharp knife to cut the logs into a biscotti shape, an elongated oval, on a diagonal. Press straight down with the knife rather than sawing (otherwise it will crumble apart).
Place the biscotti face up on the baking sheet. Bake for 20-25 minutes, until dry.
Enjoy your biscotti with our Spiced Palaʻai Latte recipe!