Traditional Double-Baked Italian Almond Biscotti (Cantucci)

Toast the nuts and prep the oven: Preheat oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper. Spread almonds in a single layer and roast for 8–10 minutes until fragrant and lightly toasted. Remove and let cool completely. Leave the oven on.

Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt.

Combine wet ingredients: In a separate medium bowl, whisk the eggs (remember to spoon out and reserve 1 tablespoon into a small ramekin for brushing), melted butter, vanilla extract, almond extract, and orange zest until thoroughly blended.

Form the dough: Pour the wet mixture into the dry flour mixture. Stir with a sturdy wooden spoon or rubber spatula until a sticky dough forms. Fold in the cooled whole almonds until evenly distributed.

Shape the logs (First Bake): Turn dough onto a lightly floured surface or directly onto the prepared baking sheet. Divide into two equal halves. Using damp hands, shape each half into a log approximately 12 inches long, 2 inches wide, and about 3/4-inch high, spacing them at least 3 inches apart. Brush the tops lightly with the reserved egg wash and sprinkle with turbinado sugar if using. Bake at 350°F (175°C) for 25–28 minutes until lightly golden and firm to a gentle touch.

Slice the logs: Remove from the oven and transfer the logs to a cutting board. Let cool for 15 minutes (slicing while too hot will crumble them). Reduce the oven temperature to 300°F (150°C). Using a sharp serrated bread knife, slice each log diagonally into 1/2-inch thick pieces using a gentle, steady sawing motion.

Crisp (Second Bake): Arrange the slices cut-side down across the parchment-lined baking sheet. Bake at 300°F (150°C) for 8–10 minutes, flip each slice over, and bake for an additional 8–10 minutes until dry, crisp, and pale golden. Transfer to a wire rack to cool completely; they will crisp up further as they reach room temperature.