Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to infuse the batter with flavor.
5. Gradually add the flour mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the chopped or whole almonds, ensuring they are evenly distributed throughout the dough.
7. Divide the dough into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide.
8. Place the logs on the prepared baking sheet, ensuring they have enough space to spread while baking.
9. Bake for 25 minutes, or until the logs are lightly golden brown and firm to the touch.
10. Remove from the oven and let cool for 10 minutes on the baking sheet. Lower the oven temperature to 325°F (160°C).
11. Using a serrated knife, slice the logs into 1/2-inch thick slices at a diagonal angle. Place the slices cut-side down back on the baking sheet.
12. Return to the oven and bake for an additional 20-25 minutes, or until the biscotti are golden brown and crisp.
13. Let the biscotti cool completely on a wire rack before serving.