Almond biscotti

Heat the oven to 350 and line a rimmed baking sheet with parchment.

Whisk together the flour, sugar, baking powder and salt in the mixer bowl.

Add the eggs, melted butter, vanilla and almond extract and mix on low with the paddle just until the dough comes together.

Add the sliced almonds and mix on low just until combined; do not overmix.

Scrape the bowl with a spatula for a final mix, turn onto a lightly floured surface and knead a couple of times.

Divide in half and pat each half into a rectangle 5 by 3 by 1; transfer to the baking sheet.

Brush with beaten egg; sprinkle one log with sugar.

First bake at 350 for about 30 minutes, until cracked and coloured.

Transfer to a wire rack and cool 20 minutes; reduce the oven to 325.

With a serrated knife cut slices on a slight diagonal from the short side.

Lay the slices cut side down on a baking sheet about an inch apart.

Second bake 20 minutes at 325, flipping halfway; they keep drying as they cool.

Optionally dip in melted chocolate and sprinkle with flaked salt or crushed nuts.