Almond and Cardamom Biscotti

In a large bowl cream softened butter and sugar until light and fluffy, about three minutes at medium speed. Scrape down the sides of the bowl halfway through.

At low speed add in eggs one at a time. Then add both extracts.

In a separate bowl whisk together the flour, baking powder, salt, ground cinnamon, and ground cardamom.

Add the dry ingredients to the creamed butter mixture and mix at low speed; just until the flour is fully incorporated. Scrape down the sides of the bowl as necessary. Finally, add the sliced almonds and mix again.
Form the dough into a long flat log on a parchment lined tray, approximately 1 inch high, 5 inches wide, and 10 inches long.

Bake at 350°F for 20-25 minutes or until just golden. The center of the log should bounce a bit when touched when finished.
Let cool completely, about 30 minutes. Then use a serrated knife to cut the cookies into ½ inch slices. Then place the cookie cut side down on a parchment-lined sheet tray.

Toast the biscotti slices at 315°F for 15 minutes or until just golden. Flip the slices and repeat on the other side.

Enjoy with something warm to drink or store in an airtight container.

Leaving your butter and eggs out for a few hours so they can fully come to room temperature will make mixing easier and will give your cookies a better texture.

The almond extract and almonds can be easily replaced to accommodate an allergy. Simply replace the almond extract with some extra vanilla. Then, replace the sliced almonds or another light nut, like macadamia, or remove them entirely!