# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (8.8 oz)
02 - 1 cup granulated sugar (7 oz)
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon fine sea salt
→ Wet Ingredients
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract
08 - ¼ cup vegetable oil (2 fl oz)
→ Add-Ins
09 - 1 cup sliced almonds, lightly toasted (4.2 oz)
10 - ⅓ cup mini chocolate chips (optional) (1.8 oz)
# Directions:
01 - Preheat oven to 350°F. Line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and sea salt.
03 - In a separate bowl, beat eggs with vanilla extract, almond extract, and vegetable oil until smooth.
04 - Gradually add wet mixture to the dry ingredients and mix just until combined, avoiding overmixing.
05 - Gently fold toasted almonds and optional chocolate chips into the dough.
06 - Divide dough in half. Shape each portion into a log approximately 10 inches long and 2 inches wide on the prepared baking sheet, flattening slightly.
07 - Bake logs at 350°F for 18 to 20 minutes until just set and lightly golden. Remove and cool on the baking sheet for 10 minutes.
08 - Reduce oven temperature to 300°F for the slicing and second bake.
09 - Using a sharp serrated knife, slice the logs diagonally into pieces about ¾ inch thick.
10 - Arrange biscotti cut side up on the baking sheet. Bake for 5 minutes, flip, then bake an additional 5 minutes to achieve a tender texture.
11 - Allow biscotti to cool completely on a wire rack before serving with coffee.
