Vin Santo Biscotti

Instructions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir well to ensure everything is evenly distributed.
3. In another bowl, whisk together the eggs, Vin Santo wine, vanilla extract, and almond extract until fully combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough will be slightly sticky.
5. Fold in the toasted almonds evenly throughout the dough. Cover your hands with a little flour if needed to handle the dough.
6. Divide the dough into two equal portions. Shape each portion into a log about 12 inches long on the prepared baking sheet, leaving space between them for spreading.
7. Bake the logs in the preheated oven for 25 minutes, or until golden brown and firm to the touch. Remove from oven and allow to cool for 10 minutes. Lower the oven temperature to 325°F (160°C).
8. Once the logs are cool enough to handle, use a serrated knife to cut them into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
9. Bake the biscotti slices for an additional 10 minutes, then flip them over and bake for another 10 minutes, or until crisp. Let them cool completely on a wire rack.
10. Store the biscotti in an airtight container for up to two weeks. Enjoy with a cup of coffee or tea for a traditional Italian treat.