Amanda Hesser makes Almond Biscotti

<p>On <i>Play Me a Recipe, </i>your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters.</p><p>If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Amanda starts listing them at <a href="https://play-me-a-recipe.simplecast.com/episodes/amanda-hesser-almond-biscotti-episode?t=0m43s">0:43</a>) before  starting the episode.</p><p><a href="https://food52.com/recipes/82212-almond-biscotti-recipe?utm_source=PMAR&utm_medium=Show%20Notes">Almond Biscotti</a></p><ul><li>1 cup (140g) whole, unblanched almonds</li><li>Butter, for baking sheet</li><li>2 cups (250g) unbleached all-purpose flour, more for baking sheet</li><li>1 cup (200g) granulated sugar</li><li>1 teaspoon baking soda</li><li>1/2 teaspoon fine sea salt</li><li>3 large eggs</li><li>1 teaspoon pure vanilla extract (optional)</li></ul><ol><li>Heat the oven to 350°F (180°C).</li><li>Spread the almonds on a baking sheet and bake for 5 to 7 minutes, until they are toasted and beginning to release their oil. A good indication that they are done is when you can smell them. Remove from the oven and let them cool completely. Lower your oven temperature to 300°F (150°C).</li><li>Butter and flour a large baking sheet. Mix the 2 cups flour, sugar, baking soda, and salt in a large bowl. Scoop out 1/3 cup (43g) and set aside. In a separate bowl, lightly beat the eggs with a fork and stir in the vanilla. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually draw in the dry ingredients, mixing the dough until it begins to clump together in a shaggy mess. Do this as quickly and lightly as possible. You do *not* want to work the flour, you just want the dough to hold together. A pastry scraper helps to gather the unwieldy dough. Dust a work surface with the re