Almond Biscotti

[ { "@type": "HowToStep", "text": "Preheat oven to 300degreesF." }, { "@type": "HowToStep", "text": "Line 2 baking sheets with parchment." }, { "@type": "HowToStep", "text": "Combine dry ingredients and set aside." }, { "@type": "HowToStep", "text": "Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended." }, { "@type": "HowToStep", "text": "Add the dry ingredients and mix until combined." }, { "@type": "HowToStep", "text": "Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!" }, { "@type": "HowToStep", "text": "Scrape the dough out onto a parchment lined sheet pan." }, { "@type": "HowToStep", "text": "Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide." }, { "@type": "HowToStep", "text": "This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape." }, { "@type": "HowToStep", "text": "Bake until firm and dry, about 50 minutes." }, { "@type": "HowToStep", "text": "Remove from the oven and cool 10 minute." }, { "@type": "HowToStep", "text": "Use a long serrated knife and slice into 1/2-inch wide slices." }, { "@type": "HowToStep", "text": "Lay the slices cut side down on the baking sheet and bake another 20 minutes." }, { "@type": "HowToStep", "text": "Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown." }, { "@type": "HowToStep", "text": "Cool the biscotti on a rack; cool completely before storing." } ]