Instructions: Preheat over to 350. Spread almonds on a cookie sheet and toast for 8-10 min.

Let cool. Reduce oven temp to 300 deg. Line 2 baking sheets with parchment paper or aluminum foil. Arrange the oven racks to divide the oven into thirds.

Using a good mixer and paddle: stir the dry ingredients together. In a small bowl, mix the eggs and vanilla. Blend the egg mix into the dry ingredients at a low speed. The dough is very heavy and sticky. Gradually add the nuts. Beat until the nuts begin to break. Turn the dough out onto a floured surface and fold it over itself a few times to distribute the nuts. Let the dough rest for a few minutes.

Divide the dough into 3 equal pieces. Roll each piece into a rope about 1 inch round and 12-14 inches long. (for larger cookies, only divide into 2 ropes)

Youll need floured hands and surface (and floor!) for this step. Place the logs onto a baking sheet at least 4 inches apart.

Bake at 300 for 50 minutes, switching trays half way. Remove from oven. Cool for only 5 minutes. On a cutting board, slice the logs with a sharp knife into 1/2 inch slices (on the diagonal looks nice) Place these slices back onto the baking sheet, cut sides up. Toast in the oven for 35 minutes at 300 deg, maybe a little longer depending on how dark you like them. Cool on a rack. Store them in a container that admits air to keep them from getting soft.

I sometimes replace about 1/4 c cocoa for flour for chocolate Biscotti and the addition of cinnamon is also very good.

Make Ahead Tip: Mix the dough, and bake the logs. Let cool completely. Wrap tightly and freeze. When you want to bake them the rest of the way, thaw, slice, and bake the second time. This takes away a lot of the work when its closer to Christmas so youre not quite so rushed.

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