Classic Biscotti (Print Version)

# Ingredients:

01 - 10 tablespoons (141g) of unsalted butter at room temperature.
02 - 1 1/3 cups (265g) granulated sugar.
03 - Three large eggs.
04 - 2 teaspoons of vanilla.
05 - 3 1/4 cups (406g) plain flour.
06 - 1 tablespoon of baking powder.
07 - 3/4 teaspoon regular salt.
08 - 2/3 cup (66g) sliced almonds.
09 - 2/3 cup (113g) small chocolate chips.
10 - 1/2 cup (170g) dark chocolate wafers or chips for dipping, if you'd like.

# Instructions:

01 - Heat up your oven to 350F (175C). Lay parchment paper on your baking tray and set it aside.
02 - Beat the softened butter with the sugar until it's creamy and smooth using a hand or stand mixer. Crack in one egg at a time, mixing each in until it's blended. Add vanilla and stir it in.
03 - In a different bowl, mix together the flour, salt, and baking powder. Slowly add this dry mix into the creamy butter mixture, stirring until it all comes together. Toss in the chocolate chips and almonds, stirring until evenly mixed.
04 - Dust your hands lightly with flour, split the dough into 2, and shape each half into a log. They should be about 10-12 inches long and 2-3 inches wide. Put them on the parchment-lined sheet with at least 4 inches between them.
05 - Pop the tray in the oven for 30 minutes at 350F until they're a nice golden color. Once baked, take them out and let them cool all the way.
06 - When the logs are cool, cut them diagonally into pieces about 1½ inches thick. Lay them cut-side down on the parchment-covered tray. Bake at 350F for 10 minutes, then flip the slices over and bake another 10 minutes until lightly golden.
07 - If you'd like, melt the chocolate in short bursts of about 20 seconds, stirring until smooth. Drizzle the melted chocolate over the biscotti. Wait for the drizzle to set before you enjoy them.

# Notes:

01 - Feel free to swap the add-ins with the same amounts of other ingredients.
02 - 1-2 teaspoons of anise extract can give it a classic flavor.
03 - Stores well for two weeks in a sealed container.
04 - Good for freezing for a few months.

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