First things first—preheat your oven to 350°F (175°C). This sets the stage for that perfect crunch we all love. I like to line a baking sheet with parchment paper at this point. It prevents sticking and guarantees that our biscotti maintain their beautiful shape.

In a large mixing bowl, combine 1 large egg and 1 egg white. Add in 2 tablespoons of melted unsalted butter, ½ teaspoon of pure vanilla extract, and 1 teaspoon of almond extract. The scents of the extracts mingle together, creating a beautiful fragrance that dances around my kitchen. Give these ingredients a good whisk until combined.

Next, you’ll want to gradually add ⅓ cup of granulated sugar and 1¾ cups of Pamela's Gluten-Free Baking & Pancake Mix into the wet mixture. If you have a sifter handy, use it to sift in the baking mix. This helps eliminate any lumps, making for a smoother dough. As you mix, notice how the textures start to combine into a soft dough.

Time to get nutty! Fold in ½ cup of slivered almonds, 2 tablespoons of honey, and 1 teaspoon of lemon zest. The almonds add a lovely crunch, while the honey contributes just a hint of sweetness. Mix until all ingredients are evenly distributed.

Now, this stage is crucial. Take the dough and shape it into a log on your prepared baking sheet. Aim for about 12 inches long and 2 inches wide. It can get a bit sticky, but fear not! Wetting your hands with a little water makes shaping easier and prevents sticking.

Pop the baking sheet with your log into the oven. Bake for approximately 25 minutes or until it’s firm to the touch and slightly golden. Your kitchen will soon be filled with the smell of toasty cookies—ah, bliss.

Once baked, remove the log from the oven and let it cool for about 15 minutes. After it’s cool enough to handle, slice the log diagonally into ½-inch wide pieces. More pieces mean more chances to share (or not, if you want to keep them all to yourself).

Now, place the sliced biscotti back on the baking sheet, cut side up, and bake them for another 10-15 minutes. This second baking allows them to become wonderfully crisp. Keep an eye on them to avoid over-baking.

After baking, let your biscotti cool completely on a wire rack. Once they’re cool, store them in an airtight container. This step is important to maintain their fresh texture.