Almond Biscotti

In a medium bowl, whisk together flour, almond meal, baking powder, baking soda and salt, and set aside. In bowl of stand mixer mix sugar and butter until blended but not creamed. Add eggs and vanilla and mix on low until blended. Add dry ingredients and mix on medium-low speed until all ingredients are well blended and batter is smooth. Fold in almonds, reserving 2T to sprinkle on top of dough before baking. Divide dough into two halves and shape into flat, oblong logs approximately 3” wide and 1” thick. Wrap each log in plastic wrap and chill for an hour, up to overnight. Preheat oven to 350 and spray a cookie sheet with spray oil, or line with parchment. Place chilled logs on prepared cookie sheet and bake for 25-30 minutes, or until top begins to crackle. Remove from oven and allow to cool until warm to the touch. Slice each log with a sharp knife into 1’-thick slices, cutting at a diagonal (this will give you some irregular-sized pieces at each end). Place slices cut-side down on the cookie sheet, being careful to handle the not-fully-baked pieces gingerly. Reduce heat to 325 and return to oven for 10 minutes. Remove from oven, turn slices over, and bake again for 10 minutes, or until biscotti begin to brown at the edges. Remove biscotti to a cooling rack to cool completely. They will crisp up as they cool. Optional: drizzle or dip cooled biscotti in melted chocolate and allow chocolate to set. Store in airtight container. Will keep at room temperature for two weeks or more. Variation: omit sliced almonds; add ¼ c. cocoa powder, and 1T espresso powder and ½ c. chocolate chips.