7 ounces (200 g) package of almond paste or marzipan
1/2 cup unsalted butter
1 3/4 cups sugar
1/2 cup finely chopped almonds
1/2 cup ground hazelnuts
4 eggs, lightly beaten
1 tablespoon vanilla extract 
2 teaspoons almond extract
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
3 cups all purpose flour
1 cup whole blanched almonds

Line two baking sheets with parchment paper (not waxed) or spray baking sheet with vegetable oil.

Preheat oven to 350 F.

Grate or shred almond paste.

In a mixing bowl, cream the almond paste and sugar together (the sugar helps break up the almond paste) then add the butter and cream until mixture is smooth. Stir in the chopped almonds and ground hazelnuts.

Blend in eggs, vanilla, almond extract.

In a separate bowl, stir together the salt, cinnamon, baking soda, baking powder, and flour. Fold into batter and blend well. Fold in whole almonds.

Spoon out half of the batter into one of the prepared pans. Repeat with remaining batter. Batter will seem quite loose and spread somewhat but should be roughly 9 by 4 inches.

Bake around 40 minutes until dough is golden and seems dry to the touch. If dough browns too quickly, reduce oven heat to 325 and bake a little longer to complete.

Remove from oven and allow to cool about 15 minutes. Transfer to a board and using a serrated knife on the diagonal, cut slices about 1/2 to 3/4 inch thick.

(Sometimes the whole almonds make cutting the biscotti difficult. You can freeze the whole biscotti in the pan for one hour then cut as required.)

Reduce oven heat to 300 F. Return cookies to baking sheets. Bake another 35-45 minutes or longer to brown and crisp, turning once, to bake evenly. Cool on wire racks.

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