Ingredients :

• Whole raw almonds — Use whole, unsalted almonds. Raw if possible: you’ll toast them yourself for ten minutes in the oven, which really awakens their flavor. If you only have pre-toasted almonds, reduce the toasting time to five minutes to avoid burning them.
• Almond extract — Not optional. This is what gives biscotti their characteristic taste, that slightly bitter and floral note you recognize immediately. You’ll find it in the supermarket, in the vanilla and flavor extracts aisle. One teaspoon is plenty.
• Butter — Not traditional, but butter gives a slightly less harsh texture than fat-free versions—crispy, not brittle. Take it out 30 minutes ahead so it’s soft. Not melted: soft. The nuance is important for the dough’s structure.
• Sugar — Preferably fine white sugar—superfine sugar dissolves better in the dough. Regular white sugar works if that’s all you have. No brown sugar: it alters the texture and adds moisture that harms the second bake.