Almond Hazelnut Biscotti

adapted from joy of baking here

Ingredients

1 cup (145 grams) blanched whole almonds, toasted and chopped coarsely (I used 60g each of almonds and hazelnuts)

1 teaspoon (5 grams) baking powder

1/8 teaspoon salt

2 cups (260 grams) all-purpose flour

3/4 cup (150 grams) granulated white sugar (I reduced to 1/2 cup)

3 large eggs (I used 2 1/2 eggs)

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract (I omitted this)

Method

1. Preheat oven to 350 degrees F (180 degrees C).  Toast almonds for 8-10 minutes or until lightly browned and fragrant.  Let cool and then chop coarsely.  Set aside. 
2. Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking sheet with parchment paper.   
3. In a small bowl lightly beat the eggs and extracts together.  Set aside. 
4. In the bowl of your electric mixer (or with a hand mixer) combine the flour, sugar, baking powder and salt.  Beat until blended (about 30 seconds).  Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. On a lightly floured surface roll dough into a log about 14 inches (35 cm) long and 3 - 4 inches (8 - 10 cm) wide. Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch.
5. Remove from oven and let cool on a wire rack for about 10 minutes.

Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch (1.25 cm) thick on the diagonal.   Arrange evenly on baking sheet.  Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch.  Remove from oven and let cool.  Store in an airtight container