Biscotti

In a large bowl, whisk together the sugar, melted butter, eggs, vanilla extract, and almond extract until well combined and lightened in color.

In a separate bowl, mix the flour, baking powder, and salt. Add the dry ingredients to the wet mixture and stir with a wooden spoon until a stiff dough begins to form.

Fold in the whole toasted almonds. Turn the dough out onto a lightly floured surface and divide it in half. Shape each half into a slightly flattened log, about 10 inches long and 2 inches wide.

Place the logs on the prepared baking sheet and bake for 25-30 minutes until golden and firm to the touch. Remove from the oven and let cool on a wire rack for 15 minutes. Reduce the oven temperature to 300°F (150°C).

Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice them diagonally into 1/2-inch thick pieces. Place the slices cut-side down back onto the baking sheet. Bake for 10-12 minutes on each side until crisp and dry.