Add ½ cup of blanched Marcona almonds to a baking tray lined with foil paper, move the almonds around to make sure they are all in a single layer, then add them to a pre-heated oven, bake and broil option, 190 C - 375 F between 8 to 10 minutes or until lightly toasted, remove from the oven and set aside, keep the oven on but switch it to the BAKE only option, with the same heat of 190 C - 375 F

Add 1 ½ cups of all-purpose flour to a bowl. also add 1 ½ teaspoons of baking powder, ¼ teaspoon of sea salt and ⅓ cup of white sugar, mix all the dry ingredients together, make a well in the middle, add 2 organic eggs, beat them without mixing them with the flour mixture, then add 1 teaspoon of vanilla extract and a ¼ cup of extra virgin Spanish olive oil, mix everything together, once well mixed add the toasted almonds and continue to mix until everything is well combined

Add a piece of parchment paper to a flat surface, sprinkle it with some all-purpose flour and add the dough on top, dust your hands off with some all-purpose flour and start shaping the dough into a log that is about 2 inches wide by 10-12 inches long, with a thickness of about ½ inch, add to a baking tray and bake between 25 to 27 minutes

Once cooked take out of the oven, place the cooked dough on a wire rack and let it rest for 10 minutes, then cut it with a serrated knife in diagonal slices that are ½ inch thick, add the slices back into the baking tray, cut side up and add to the oven for 10 minutes, then take them out, turn each one around and bake for another 10 minutes, then remove from the oven and add the slices to a wire rack to cool and harden up for at least 30 minutes

You can store these biscotti in an air-tight container for up to 7 days