Almond Biscotti

3 oz almond paste (optional, since it's kind of expensive!)

6 Tb unsalted butter, softened

3/4 cup sugar, plus 2 Tb

2 eggs

1 tsp almond extract

1 tsp vanilla extract

1 cup chopped almonds (raw or roasted, unsalted)

A pinch of salt

2 cups flour

1 tsp baking powder

1 cup powdered sugar

1/2 tsp almond extract

1 Tb milk

Preheat oven to 350 degrees. Spread the almonds (if raw) on a baking sheet and let toast in the oven while it is heating. When they're nice and browned, remove from the oven and chop into large chunks (a few pulses in a food processor works too!) Set the almonds aside.

Beat butter, almond paste, and sugar together until fluffy. Add eggs and extracts and mix until smooth. Add flour, almonds, and baking powder. Mix till combined.

On a parchment paper lined baking sheet, shape dough into a 12 inch by 4 inch log, patting evenly. Bake for 25 minutes. Remove from oven, let cool 10 minutes, and carefully cut biscotti into slices with a sharp knife. Set slices on their cut sides, leaving a little space between each slice. Return to oven and bake 15-20 minutes. Remove and cool completely before drizzling.

Whisk powdered sugar, milk, and extract together until thick, smooth, and white. Drizzle over cooled biscotti.