Kristy's Biscotti

3 1/4 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 1/4 sticks unsalted butter, melted
3 eggs
1 Tablespoon vanilla extract
1 Tablespoon almond extract

Preheat the oven to 350 degrees.

Line a baking sheet with parchment paper or a silpat mat.

Sift flour, baking powder and salt into medium bowl.

In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined.

Divide the dough in half. With floured hands, shape dough into a 13x3 inch log (should be about 1 1/2 inches high). Transfer both logs to the prepared baking sheet, spacing about 2 inches apart.

Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes.

On a cutting board, use a serrated knife to cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet.

Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color. Transfer the biscotti to a wire rack to cool. Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.

Optional: 1 cup slivered almonds, toasted