John's Almond Biscotti

Combine the dry ingredients, including flour, baking powder, and salt, in a large mixing container.

In a separate bowl, combine the butter, sugar, olive oil, and mix until you achieve a smooth consistency. Add an egg to the mixture and blend it into the butter/sugar combination. Whisk in the second egg, vanilla extract, and almond extract until you get a smooth texture. Gradually add the dry ingredients to the mixture and mix until they are fully incorporated. Add whole almonds and chopped almonds, then mix them in evenly.

Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the ingredients to come together.

Preheat your oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone mat, making sure it is rimmed and ready for use.

Divide the dough in half. Shape each half into a log, wrapping it with plastic wrap to hold its shape. Press the logs into the desired shape, approximately 3 or 4 inches wide and about 1/2 inch high.

Transfer the logs to the prepared baking sheet, leaving about 3 or 4 inches of space between them for even spreading.

Bake the logs in the center of your preheated oven until they turn golden brown and a toothpick inserted into the center comes out clean, approximately 30 minutes. Let them cool for 15 minutes before slicing.

Reduce the oven temperature to 325 degrees F (165 degrees C).

Cut each log into slices at a slight angle, using a serrated knife to achieve the desired thickness of 1/2- to 1 -inch. Arrange the slices in a single layer on the baking sheet.

Bake the biscotti for 12 minutes; remove them from the oven and flip them over. Return the pan to the oven and bake until they are golden brown and crunchy, approximately 20 minutes.

Transfer the biscotti to a cooling rack; let them cool to room temperature.