Toasted Hazelnut-Almond Biscotti - flour

Method

• Heat oven to 375 degrees F. Grease a large sheet pan.
• Sift the flour, baking powder, baking soda, salt, and sugar together.
• Transfer 1/2 cup of the mixture to a food processor.
• Add the toasted almonds and grind until fine and powdery, about 45 seconds.
• Add to the dry ingredients.
• Add the chopped chocolate and whole hazelnuts and mix.
• Whisk the eggs, extracts, and almond liqueur together.
• Add to the dry ingredients and mix.
• The dough may seem dry, but it will come together as you work it.
• If the dough doesn't come together, add water.
• Turn the dough out onto a lightly floured surface and divide into 2 equal pieces.
• Wet your hands and roll each piece of dough into a flattened log about 10 inches long, 3 inches wide, and 1-inch high.
• Transfer the logs to the pan, leaving at least 3 inches between the logs (they will spread during baking).
• Bake until golden brown, 25 to 30 minutes, rotating the pan after 15 minutes to ensure even baking.
• Let cool 30 minutes.
• Reduce the oven temperature to 300 degrees.
• Carefully transfer the logs to a cutting board.
• Wipe off the sheet pan and grease it again.
• Using a serrated knife, cut the logs on the diagonal into 1/2-inch-thick slices, discarding the ends.
• Arrange the slices cut side up on the sheet pan.
• Bake until toasted, 20 to 25 minutes.
• Turn the oven off, prop the oven door open, and let cool completely in the oven to set the chocolate.
• Store in an airtight container.