Almond Biscotti

Instructions

• Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
• In a mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
• In a separate bowl, whisk the egg and vanilla bean paste together.
• Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. If the dough is too dry, you can add a tablespoon of milk or water to moisten it slightly.
• Fold in the sliced almonds.
• Transfer the dough to a lightly floured surface and shape it into a log, about 12 inches long and 2 inches thick.
• Place the log onto the prepared baking sheet and gently flatten it slightly with your hands.
• Bake the biscotti log in the preheated oven for 20-25 minutes, or until lightly golden and firm to the touch.
• Remove the biscotti log from the oven and let it cool on the baking sheet for about 10 minutes.
• Once the log has cooled slightly, transfer it to a cutting board and use a sharp knife to slice it diagonally into 1/2-inch thick pieces.
• Arrange the biscotti slices cut side down on the baking sheet and return them to the oven. Lower the oven temperature to 325°F (160°C).
• Bake for an additional 10-12 minutes, or until the biscotti are crisp and golden brown.
• Remove from the oven and let the biscotti cool completely on a wire rack before serving or storing in an airtight container.