These traditional Italian cookies, brimming with toasted almonds, are twice-baked for extra crispiness. This recipe first appeared in our December 2013 issue along with Mike Colameco's article All is Calm, All is Bright.
8 oz. sliced almonds, plus 1 lb. whole, lightly toasted
1½ cups granulated sugar
1½ cups packed brown sugar
¼ cup canola oil
1 tbsp. baking powder
1½ tsp. ground cinnamon
1½ tsp. vanilla extract
1. Heat oven to 375°. Grease and flour a baking sheet; set aside. Combine sliced almonds and granulated sugar in a food processor; pulse until smooth. Add flour, brown sugar, oil, baking powder, cinnamon, vanilla, and eggs; pulse until dough comes together. Fold in whole almonds and transfer to prepared pan. Pat dough into a 7" × 15" rectangle; bake until golden and slightly firm, 18–20 minutes. Let biscotti cool.
2. Reduce oven to 325°. Remove cooled biscotti from pan; cut crosswise into twenty 7"-long strips; cut each strip in half to form forty 3½"-long strips. Transfer strips to parchment paper-lined baking sheets. Bake until golden brown, 20–25 minutes. Let cool completely before serving.