On Play Me a Recipe, 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.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 0:43) before  starting the episode.Almond Biscotti1 cup (140g) whole, unblanched almondsButter, for baking sheet2 cups (250g) unbleached all-purpose flour, more for baking sheet1 cup (200g) granulated sugar1 teaspoon baking soda1/2 teaspoon fine sea salt3 large eggs1 teaspoon pure vanilla extract (optional)Heat the oven to 350°F (180°C).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).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 reserved dry ingredients. Turn out the dough onto the work surface. Gather it into a disk using the pastry scraper, and knead it lightly to help it cohere. Let it rest for 5 minutes.Pat out the dough into a rough 7 x 5-inch (17 x 13-cm) rectangle and press in the almonds. Adding the reserved flour mixture when needed, fold the dough like a business letter, and cut in half lengthwise with a pastry scraper. Flour your hands and gently roll each half into a long rope about 2 inches (5 cm) thick. Transfer one rope to the baking sheet and pat it lightly to flatten to 1/2 inch (1.2 cm) thick. Repeat with the other half, making sure that the halves are at least 3 inches (7.5 cm) apart on the baking sheet. (Otherwise they will grow together in the oven.) Bake for 45 to 50 minutes, until lightly browned and cooked through. It should feel almost bready when pressed with a finger.Immediately after removing from the oven, use a spatula to transfer each half to a cutting board. Using a large chef's knife and working in firm downward motions, cut each half diagonally into 1/2-inch (1.2-cm) slices. Lay the slices, cut-sides down, on the baking sheet and return to the oven to dry and toast, 15 to 20 minutes. Cool on baking racks. These cookies improve with age, and if stored in a cookie jar or tin, they will keep for several weeks.Is there a recipe you'd like to hear us make? Email it to us at podcasts@food52.com!Lobby Time Kevin MacLeod (incompetech.com)Licensed under Creative Commons: By Attribution 3.0http://creativecommons.org/licenses/by/3.0/