Biscotti

Quick version - Toast almonds 10 min, cool. Whisk butter and sugar, then remaining wet ingredients. Stir in dry ingredients with wooden spoon. Shape into 2 logs, bake 25 min at 180°C/350°F (160°C fan). Cool, slice 8mm/1/3" thick, bake 24 min (flipping halfway) at 150°/300°F (130°C fan), cool on trays.

Preheat the oven to 180°C/350°F (160°C fan-forced).

Toast almonds - Spread the almonds on a tray and bake for 10 minutes, shaking the tray once. Fully cool before adding into the dough.

Wet ingredients - Whisk the butter and caster sugar in a bowl. Add eggs, vanilla and almond extract, whisk to combine.

Dry ingredients - Add the flour, then scatter the baking powder and salt across the surface. Mix with a wooden spoon until the flour is almost completely mixed in. Add the almonds, mix until fully combined - it should be like a cookie dough, a bit sticky but firm enough to handle.

Logs - Divide the mixture into two and scrape out onto a paper lined tray. Shape into 2 logs 5cm wide, 2cm tall, 27cm long, set 7cm apart - they will spread. (If the mixture is sticky, use wet hands or refrigerate for 10 minutes.)

Bake 1 - Bake for 25 minutes or until light golden. Fully cool, about 1 hour (cooler = easier to slice without crumbling).

Preheat oven to 150°/300°F (130°C fan-forced).

Slice - Using a sharp serrated knife, slice on the diagonal into 7mm/1/3" thick slices. You get about 40 pieces plus log ends.

Bake 2 - Place on 2 lined trays. Bake for 12 minutes, flip, then bake for another 12 minutes or until light golden.

Cool on the tray - they will fully crisp once cool. Enjoy!