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1
Preheat the oven to 325F (160C).
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2
Butter a baking sheet or line it with parchment.
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3
In a large bowl, beat the egg yolks with 3/4 cup of the sugar until light and the sugar is dissolved.
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4
Stir in the melted butter, almonds, raisins and orange peel.
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5
In a separate bowl, beat the egg whites until they just begin to form peaks and gradually beat in the remaining 3/4 cup sugar until the whites form stiff peaks.
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6
Sift the flour and baking powder together.
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7
Fold in 13 of the flour into the yolks; then fold 13 of the egg whites in.
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8
Repeat, alternating, until well combined.
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9
The dough will be firm and slightly sticky.
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10
If the dough is too soft, add more flour.
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11
With floured hands, divide the dough into two logs approximately 1 1/2 inches wide.
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12
Arrange the logs on the prepared baking sheet and bake for 20 to 25 minutes or until they are lightly brown and firm to the touch.
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13
Remove from the oven and set the baking sheet on a rack for 10 minutes.
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14
On a cutting board, cut the logs on a diagonal into slices 1/2 inch wide.
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15
Return the slices to the baking sheet and bake for 5 to 7 minutes on each side or until the biscotti are very lightly browned and crisp.
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16
Cool on racks and store in airtight containers.
