Tuscan Almond Biscotti

Set a rack in the middle of the oven and preheat to 350?F. Line 2 baking sheets with parchment or foil.

In a large bowl, stir together flour, sugar, baking powder, cinnamon, and salt. Stir in almonds. Make a well in the center of the dry ingredients and add the eggs. Using a rubber spatula, beat the eggs to break them up, then gradually draw the dry ingredients into the liquid to make a stiff dough.

Place the dough on a lightly floured surface and roll the dough under the palms of your hands to make a thick cylinder. Cut the dough in half and roll each half into a log about 12 inches long. Transfer the logs to one of the prepared pans spacing them well apart from each other and from the sides of the pan. Bake the logs until they are risen, spread and a deep golden color, about 30 minutes.

Slide the paper from the pan to a rack. Leave the oven on and reposition the racks to divide the oven in thirds.

After the logs have cooled completely use a sharp serrated knife to slice them every 1/3 inch. Place the slices, cut-side-down, on the prepared pans and bake until they are light golden, about 15-20 minutes. Cool on a rack. Store the cooled biscotti in a container with a tight fitting lid.