Yield: 34 full-size or 76 miniature biscotti

• 1 cup (2 sticks) butter, room temperature, about 68°
• 2¼  cups sugar
• 5 large eggs, room temperature (take out of refrigerator about 10-20 minutes before use; crack in bowl and lightly beat just to break yolks)
• 1 tbsp pure vanilla
• 2 tbsp pure almond extract
• 5 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp salt
• 2 cups almonds (whole or lightly toasted, coarsely chopped)

Optional

• chocolate chips to use for dipping after biscotti is baked

1. Preheat oven to 350°
2. Prepare two sheet pans.  Lightly grease or use baking paper.  Set aside
3. Prepare two cutting boards.  One for rolling and one for cutting.  Or use one and wash after rolling
4. Roast almonds.  Conventional ovens, about 10 minutes at 350°.  Almonds should look light brown inside and not white in color.  Cool.  Coarsely chop in food processor if desired.  Leaving almonds whole gives your batter more of a butter taste.  Set aside
5. Drop oven to 325°
6. Combine flour, baking powder salt.  Set aside
7. Beat butter and sugar with electric mixer at medium speed until light and fluffy. About 3 minutes.  Scrape sides and bottom of bowl
8. Add vanilla and almond extract to eggs.  Then add egg mixture to butter/sugar mixture IN FOUR TO FIVE PARTS.  MIX WELL AFTER EACH ADDITION until light and fluffy (about 2 minutes).  Scrape sides and bottom of bowl after each addition.  Repeat steps until all eggs are added
9. Add flour mixture and almonds.  Mix at low speed until combined
10. Place dough on a cutting board lightly dusted with flour.  Dust your hands with flour.  Use only enough flour so dough does not stick to the board or your hands.  Do not overwork dough.  Divide the dough in half.  Roll a log about 13” long (about 1 ½” diameter)
11. Transfer to baking sheet.  Press down to form a log about 4 ½” wide ( ½ “ high).  Logs will spread ½” to 1” when they bake.  So place unbaked logs 1 ½” to 2” apart from each other on pan.
12. Bake in preheated oven at 325° for 35 minutes or until a light gold color (do not overbake)
    Remove from oven.  Increase oven to 350°
13. When logs are cool enough to handle (10-15 minutes), slice with a knife.  Okay if completely cooled.  Cut straight or on diagonal about ½” in width.  Flip side down on baking sheet.  Return to oven about 10 minutes or until browned to your preference.  Watch not to burn

Tips, Hints & Suggestions

1. For Chocolate Covered Biscotti, melt chocolate chips in a double boiler.  Dip.  Let dry. Serve.  For thinner dipping chocolate use 2 tablespoons of heavy cream for every ⅓ cup of chocolate chips
2. Storage.  Store biscotti in an airtight container or bag for several weeks.  Keep away from heat and humidity, especially if dipped in chocolate.  Freeze if desired by double bagging or using an airtight container
3. Shipping.   Stack two high in a bag.  Surround with bubble wrap away from hard items and minimize movement. For presentation, simply wrap with a bow, or place in a bakery box or tin.  For shipping, place cushioned bag, bakery box or tin in a corrugated box.  Stuff additional bubble or paper inside around your biscotti to keep from moving.  Careful not to ship chocolate dipped biscotti in temperatures over 75°
4. Adjustment for miniature biscotti.  Divide dough in four parts.  Roll each part into a log, about 15” long (1” diameter).  Press down to form a log about 2 ½” wide ( about ½” high).  Rest of recipe remains the same
5. Adjustment for Chocolate Biscotti.  Remove almonds and almond extract.  Combine 1/3 cup cocoa powder lightly packed into flour mixture and 2 cups chocolate chips.  Dip in melted chocolate chips if desired for a more chocolatey taste.  Rest of recipe remains the same
6. Adjustment for Lemon Biscotti.  Remove almonds, almond extract and vanilla.  Add ¾  teaspoon of natural lemon oil.  Rest of recipe remains the same
7. Adjustment for Vanilla Biscotti.  Remove almonds and almond extract.  Dip in melted chocolate chips if desired.  Rest of recipe remains the same
8. Mixing Hint.  Batter typically takes on the temperature of the room and weather.  If mixing in a hot kitchen  (70°-75°), to avoid a sticky batter, you may need to reduce mixing times to 1 minute or less when adding eggs and mix just enough until the eggs are absorbed into the mixture
9. Rolling Hint.  If your kitchen is hot (70°-75°), dough may be sticky.  Add enough flour so you can roll and dough does not stick to your fingers
10. Toasting Hint.  In warmer weather or humidity, you may need to toast longer to get a dry crisp texture.  But be careful not to burn.  As soon as they are cool, bag or tin immediately.  You will get the best texture in dry cool weather