These not-too-sweet biscuits get a double baking: first when they're shaped into loaves, and a second time when they've been cut. Adimando says there are a few things you can do to make neat slices. When you're making the dough, chop the almonds finely, since the fewer large chunks there are, the easier it will be to get a clean cut. Then, after the first bake, slice them in one quick motion—no sawing. But even if your biscotti look less than perfect, they'll still taste good. "If there's a big chunk missing, so be it," the author says. "Imperfection can be beautiful."
Get the recipe: Almond Biscotti