Tuscany Biscotti

3/4 cup sugar
2 cups flour
3 eggs
1 1/2 tsp baking powder
1/2 tsp cinnamon
1 1/2 cups whole unblanched almonds
2 tsp vanilla extract

Preheat oven to 350F.
Stir together dry ingredients and almonds. In another bowl, whisk eggs and vanilla. Mix beaten eggs into the dry ingredients. Stir until dough is firm and stiff.

Turn out the dough and divide in half. Roll each piece into a log, and place on baking sheet. Flatten slightly. Don't place logs too close together as they will spread as they bake. Bake for 25 minutes, then remove from oven. Let them cool.

Slice each loaf into diagonal slices (about half an inch in width). Place slices back on baking sheet, one of the cut sides down. Continue baking biscotti for another 15-20 minutes, until crisp.