Almond Cardamom-Cinnamon Biscotti

• 2 cups all purpose flour
• 3/4 cup baker's sugar
• 1 teaspoon baking power
• 1/8 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 3 large eggs
• 1 teaspoon pure bourbon vanilla extract
• 1/2 teaspoon almond extract
• 1 cup blanched almonds, toasted and chopped into small pieces
• flour for work surface

1. Preheat oven to 300 degrees. Line a baking sheet with parchment paper or nonstick baking liner. In a large bowl, mix flour, sugar, baking power, salt, cinnamon and cardamom until well blended. Whisk eggs, vanilla and almond extracts in a separate bowl and gradually add the egg mixture to the flour mixture, beating on slow speed with an electric mixer. After two minutes, add almonds and continue beating until dough forms.
2. Remove dough from bowl to a floured surface and divide ball into two logs, each about 2 x10 inches. Place both logs side by side several inches apart on lined baking sheet and bake for about 35 minutes or until logs are fairly firm, but not hard. Remove from oven and cool for 10 minutes.
3. When logs are cool enough to touch, transfer to a cutting board and using a serrated knife, cut diagonally into 1 1/2 inch slices. Return slices to baking sheet and bake 10 minutes on one side; then turn and bake an additional 10 minutes on the other side until biscotti are quite firm and brown. Let cool and store in air-tight container.

flour, sugar, baking power, salt, cinnamon, ground cardamom, eggs, vanilla extract, almond, blanched almonds, flour

Taken from food52.com/recipes/9242-almond-cardamom-cinnamon-biscotti (may not work)