Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-5 minutes.
3. Add the eggs one at a time, mixing well after each addition to ensure thorough incorporation. Stir in the vanilla extract for added flavor.
4. In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
5. Gently fold in the sliced almonds until they are evenly distributed throughout the dough.
6. Shape the dough into a log approximately 2 inches wide and place it on the prepared baking sheet.
7. Bake for 30 minutes, or until the log is golden brown and firm to the touch, creating a beautiful crust.
8. Remove the log from the oven and allow it to cool for about 10 minutes on the baking sheet. Once it's slightly cool, slice the log into 1/2-inch thick pieces, creating the iconic biscotti shape.
9. Place the slices back on the baking sheet, cut side down, and return to the oven for an additional 10-15 minutes, or until they are crispy and lightly browned.
10. Remove from the oven and let cool completely before serving with a chilled glass of Vin Santo wine.