Biscotti

Steps

1. toast8 min
   almonds fragrant but not dark
   Toast the almonds lightly and cool them. Pre-toasting deepens flavor without depending on the relatively low-moisture cookie dough to brown the nuts evenly.
2. mix8 min
   firm sticky dough with almonds distributed evenly
   Mix eggs, sugar and vanilla, then fold in flour, baking powder, salt and the cooled almonds. Stop once combined; excessive mixing makes the finished slices unnecessarily tough.
3. shape8 min
   two even low logs with smooth tops
   Shape the dough into two low, narrow logs on a lined sheet. Their width controls final slice length and drying time, so resist making one thick loaf.
4. bake25 min
   logs set and lightly golden but not fully dry
   Bake the logs until firm enough to slice cleanly. This first bake builds structure; trying to make them crisp now makes them fracture when cut.
5. rest10 min
   logs warm but no longer fragile
   Cool briefly before slicing. Too hot and the crumb tears; fully cold logs become harder to cut cleanly around whole almonds.
6. slice6 min
   cookies about 1/2 inch thick with minimal crumbling
   Slice on a slight diagonal with a sharp serrated knife. Consistent thickness is more important than angle because it controls the second-bake drying rate.
7. bake20 min
   cookies dry through and crisp after cooling
   Return the slices cut-side down and bake again, turning once if needed, until dry. The second bake is dehydration: stop based on dryness rather than chasing dark color.
8. cool10 min
   fully crisp at room temperature
   Cool on a rack before storing. Biscotti firm substantially as residual steam leaves, so judge final crispness only after cooling.