Serves about 48


1 cup almonds or hazelnuts
2 tsp. unsalted butter
2 cups all-purpose flour, plus more for baking sheet and work surface
1 cup granulated sugar
1 tsp. baking soda
Pinch of kosher salt
3 large eggs
½ tsp. vanilla extract


Active time: 35 minutes
Total time: 2 hours 15 minutes

Preheat oven to 350°. Spread almonds on a baking sheet and bake until toasted, 8 to 10 minutes. Transfer to a plate to cool.

Reduce oven temperature to 300°. Butter and flour a large rimmed baking sheet. In a large bowl, whisk together flour, sugar, baking soda, and salt. In a small bowl, whisk together eggs and vanilla. Make a well in the flour mixture and pour in egg mixture. Using a rubber spatula, stir in flour mixture from the sides. When mixture becomes too stiff to stir, turn it out onto a floured work surface. With floured hands, fold dough over itself until it coheres.

Press reserved nuts into dough, folding it over itself until nuts are evenly distributed. Let dough sit a few minutes so it becomes less sticky.

Cut dough into 3 equal pieces. With your hands, roll each piece into a 1"-thick x 12"- to 14"-long strip. Transfer strips to prepared baking sheet, spacing them 2" apart. Bake 50 minutes. Remove from oven and let cool on baking sheet 5 minutes.

With a wide metal spatula, carefully transfer strips to a cutting board. Cut diagonally into ½"-thick slices. Return cookies to baking sheet, cut sides down, and bake until toasted, 35 to 50 minutes longer, depending on how dark you want them. Let cool on a wire rack. Biscotti can be stored in an airtight container up to 1 month.


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