Vanilla Almond Biscotti

Ingredients & Measurements:
2 cups (300g) all purpose flour
1 ½ tsp. (9g) baking powder
½ tsp. (3g) salt
¾ cup (160g)granulated sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs, room temperature
1 ½ tsp. (9g) vanilla extract
1 cup (100g) slivered almonds

Instructions:

Step 1: Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

Step 2: Make the dough
In a medium bowl combine the flour, baking powder and salt. In a large bowl cream together the butter and sugar until light and fluffy. Mix in the eggs followed by the vanilla extract. Add the flour mixture and mix just until flour is absorbed. Stir in the almonds.

Form the dough into a 13 inch long by 3 inch wide log on the prepared cookie sheet. Bake until golden brown for about 30 minutes. Allow this to cool for 20 minutes.

Step 3: Bake the Biscotti
Place the log on a cutting board and using a sharp serrated knife cut long on the diagonal into ¾ inch thick slices. Arrange the biscotti cut side down on the baking sheet and bake for another 15 minutes. 
Transfer the twice baked cookies to a cooling rack. Allow biscotti to cool completely and then enjoy. Store baked biscotti in an airtight container for up to 5 days.