Classic Almond Biscotti

I'm a big tea drinker. Black tea, green tea, iced, oolong, hibiscus - you brew it, I'll drink it. No sugar or cream, please, but maybe a touch of milk with the black tea, thanks. I'm not sure where this tea thing came from, as my family is more the Sanka type, but I'm rolling with it.

Tea and toast is my favorite combo, but I had a bunch of sliced almonds left over from my holiday baking, so I decided to make some biscotti. I know some people like to stuff biscotti with chocolates and fruits, drowning them after baking with white chocolate drizzles and such. If that's your bag, go for it and consider this recipe as a starting point for your creation, but I like it plain and simple.

Adapted from Bob's Red Mill Baking Book, this includes more whole wheat flour than you'll usually see in biscotti recipes. By using sliced almonds instead of whole, the biscotti loaves will be much easier to cut apart. I'm a lazy baker, so I don't make pretty cuts, but a long sharp serrated knife is your best bet. Cutting loaves straight across is easiest, but a diagonal cut looks fancy schmancy.

Almond Biscotti

1 and 1/2 cups whole wheat flour

1 and 1/2 cups all-purpose flour

2 and 1/2 teaspoons baking powder

1/2 teaspoon salt

4 eggs

1 cup sugar

1/2 cup (1 stick) butter, melted

2 teaspoons vanilla extract

1/2 teaspoon almond extract

2/3 cup sliced almonds

Sift together flours, baking powder, and salt in a bowl; set aside. In a separate large bowl, cream eggs and sugar together, then beat in butter. Add extracts and almonds; mix well. Stir in flour mixture until a dough forms. Cover and refrigerate 1 hour.

Line a baking sheet with parchment paper. Turn dough out onto floured surface and shape into two 12" long logs. Place on baking sheet and bake 20 mins at 350 degrees, or until just beginning to brown.

Remove logs and let rest on sheet for 10 minutes. Cut each log into 1/2" thick slices, return slices to baking sheet, and bake 10-12 minutes. Turn slices over and bake another 3 minutes or until golden brown. Cool and enjoy.