• Set the butter out to soften 30 minutes prior to starting.
• Heat your oven to 350 degrees F. Place the almonds on a rimmed baking sheet and bake them for 10 minutes, stirring at the halfway point. Let the pan of nuts cool on a wire rack.
• In a large mixing bowl, add the softened butter and sugar. Beat with an electric hand mixer until light and fluffy. Add the eggs one at a time, beating after each addition until mixed. Then add the almond and vanilla extracts and beat on medium until blended.
• In a medium bowl, whisk the flour, baking powder and salt. Add the flour mixture to the egg mixture and stir it in.
• Coarsely chop the toasted nuts. Stir them into the biscotti dough.
• On a floured surface, scrape out the dough. With floured hands, knead the dough for a minute or so, adding a little extra flour as needed until it comes together nicely.
• Divide the dough into two equal parts using a dough cutter or straight-edged knife. Shape each section of dough into a flat log about 10 inches long and two inches wide. (See the photos in the post.)
• Place the dough logs on a greased baking sheet or one lined with parchment paper. Bake at 350 degrees F for 20-25 minutes. You don't want to brown the dough.
• Remove the dough logs from the oven and let the dough cool in the pan for 10 minutes. Keep the oven on, since you will need it again.
• After 10 minutes, use a serrated knife (with teeth) to cut the logs diagonally into 1-inch-wide strips, starting at one corner. (See photos.) Press the knife straight down to cut the dough.
• Arrange the slices with the cut side facing up on an ungreased baking sheet (they brown more nicely if you don't use parchment). Bake the first side for 8-9 minutes, then flip over the biscotti and bake the second side for 8-9 minutes, until golden brown.
• Cool the biscotti on a wire rack. You can dust them with powdered sugar before serving if you're not making the chocolate dip. Enjoy the cookies dunked in your coffee, hot chocolate or cold milk. (You can eat them without dunking them, but they'll be a bit dry.)

For Chocolate-Dipped Biscotti

• Place the chocolate chips in a small, microwaveable bowl and lightly cover it with wax paper. Heat in the microwave on high for 20 seconds at a time until the chocolate begins melting. Stir and heat some more if needed, until the chocolate is melted.
• Repeat with another small bowl if using a second kind of chocolate chips, such as white ones.
• Your biscotti should be cool enough to touch. Dip the flat bottom of each cookie into the melted chocolate.
• Let the biscotti dry on a wire rack until the chocolate hardens. You can then dust them with powdered sugar if you wish.

Storage

• Store the almond biscotti in an airtight container at room temperature for up to two weeks. You also can freeze the biscotti in a zip-top bag and thaw them in the microwave, if you wish.