with pictures from my kitchen this morning)
Toast the nuts (hehe - not those - almonds)
in a 350F oven, about 8-10 minutes, until aromatic.
Be careful not to scorch. Chop nuts coarsely.
Reduce oven temperature to 325F. Lightly spray grease a large cooking sheet.
Add the dry ingredients, extracts, and almonds to the mixer and mix until dough pulls together.
Divide dough into 2 equal parts.
substituted for maple syrup and agave for a healthier biscotti.