• Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Spread the almonds out on a large baking sheet and bake for 10-15 minutes, stirring a couple times, until they are fragrant and a slightly darker brown. Remove from the oven and set them aside to cool slightly. 1 cup almonds
• Add the almonds to a food processor, or chop them coarsely with a knife.
• Add the flour, baking powder, cinnamon, and salt to a large bowl and whisk them together. Set the bowl aside. 2 1/2 cups all purpose flour, 1 1/2 tsp baking powder, 1/2 tsp ground cinnamon, 1/4 tsp salt
• Add the sugar and butter to a bowl and mix together with an electric mixer (or a stand mixer) until combined. 1 cup granulated sugar, 1/2 cup unsalted butter
• Add in the eggs, vanilla extract, and almond extract. 3 large eggs, 1 1/2 tsp almond extract, 1 tsp vanilla extract
• Add the dry ingredients into the wet ingredients, and mix on low speed until combined. Scrape down the sides of the bowl as needed. Stir in the chopped almonds.
• Transfer the dough to a lightly floured surface and knead a couple times to bring it all together into a ball.
• If the dough is extra sticky, work in 1 extra TBS of flour at a time. It should be soft, but not overly sticky.
• Divide the dough into two equal portions, and place them onto the baking sheet. Using lightly floured hands form them into logs, until each is about 1 inch thick, and about 3 inches x 9-10 inches. Make sure each log is at least 4 inches apart from each other, as they will spread when baking.
• Bake until the tops are golden brown, about 25 to 30 minutes, flipping the pan half way through.
• Remove from the oven (keep the oven on) and let the biscotti cool for about 10 minutes.
• Using a serrated knife, slice the biscotti at an angle into 3/4 to 1 inch thick slices. Place the slices cut side up on the baking sheet.
• Bake again for about 10 minutes. Then flip them all over and bake again for another 8 to 10 minutes, until the cookies are golden and dry in the center. They will keep crisping as they cool.
• Transfer the biscotti to a wire rack and let them cool completely.

Optional Garnish:

• Add the chocolate to a microwave safe bowl and microwave in 15 second increments, stirring after each until you can stir it smooth. 8 oz chocolate
• Dip one half of the biscotti into the melted chocolate. Sprinkle the chocolate with chopped almonds if desired. 1/4 cup chopped almonds
• Place the dipped biscotti back onto the parchment paper lined baking sheets to let the chocolate set at room temperature for about 30 minutes.