# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 cup granulated sugar (200 g)
03 - 1 ½ teaspoons baking powder
04 - ¼ teaspoon fine sea salt
→ Wet Ingredients
05 - 3 large eggs
06 - 1 teaspoon pure vanilla extract
07 - ½ teaspoon almond extract
08 - ¼ cup vegetable oil (60 ml)
→ Add-Ins
09 - 1 cup sliced almonds, lightly toasted (120 g)
10 - ⅓ cup mini chocolate chips (optional) (50 g)
# How-To Steps:
01 - Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
02 - In a large bowl, whisk together the flour, sugar, baking powder, and sea salt until well incorporated.
03 - In a separate bowl, beat the eggs, vanilla extract, almond extract, and vegetable oil until smooth.
04 - Add the wet mixture to the dry ingredients and stir until just combined, avoiding overmixing.
05 - Gently fold in the toasted sliced almonds and mini chocolate chips if using.
06 - Divide the dough into two equal portions. On the prepared baking sheet, shape each into a log approximately 10 inches long and 2 inches wide, flattening slightly for even baking.
07 - Bake the logs for 18 to 20 minutes, until just set and lightly golden. Remove from oven and cool for 10 minutes.
08 - Lower the oven temperature to 300°F (150°C) to prepare for biscotti slicing and secondary bake.
09 - Using a sharp serrated knife, slice the logs diagonally into pieces about ¾-inch (2 cm) thick.
10 - Arrange the slices cut side up on the baking sheet. Bake for 5 minutes, flip them over, then bake an additional 5 minutes to yield a soft biscotti texture.
11 - Transfer biscotti to a wire rack and cool completely before serving alongside freshly brewed coffee.
