So what do you need for almond biscotti:
1 ¾ cups whole blanched almonds;
1 2/3 cups all purpose flour, pluse extra for dusting;
generous ¾ cup superfine sugar, plus extra for sprinkling;
1 tsp baking powder;
½ tsp ground cinnamon;
2 tsp vanilla extract
Preheat the oven to 350F/180C. Line baking sheets with parchment paper.
Very roughly chop the almonds, leaving some whole.
Mix the flour, sugar, baking powder and cinnamon together in a mixing bowl. Stir in the almonds.
Beat the egs with the vanilla extract ina small bowl, then add to the flour mixture and mix together to form a firm dough.
Turn the fough out onto a lightly floured surface and knead lightly.
Divide the dough in half and shape each piece into a log, roughly 2 inches/5 cm wide. Transfer to the prepared baking sheets and sprinkle with sugar.
Bake in the preheated oven for 20-25 min until firm.
Remove from the oven and let cool slightly, then transfer to a cutting board and cut into ½ inch/1 cm slices. Meanwhile reduce the oven temperature to 325F/160C.
Arange the slices, cut sides down, on the baking sheets. Bake in oven for 15-20 min, until dry and crispy.