Chef John's Almond Biscotti

Whisk flour, baking powder, and salt together in a mixing bowl.

Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl.

Mix together thoroughly until mixture has a creamy texture.

Add 1 egg; mix into butter/sugar mixture.

Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth.

Add flour mixture.

Mix until flour is incorporated.

Add whole almonds and chopped almonds; mix in evenly.

Cover bowl with plastic wrap; refrigerate 30 minutes.

Preheat oven to 350 degrees F (175 degrees C).

Line a rimmed baking sheet with a silicone mat.

Divide dough in half.

Place each half on a length of plastic wrap and shape into a log.

Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high.

Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.

Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes.

Let cool 15 minutes before slicing.

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

Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife.

Transfer pieces back to baking sheet in a single layer.

Bake 12 minutes; remove from oven and flip pieces over.

Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.

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