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1
Sift together the flour, baking soda and baking powder in a medium bowl.
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2
Stir in the pepper and salt.
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3
Set aside.
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4
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until pale and light.
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5
Add the sugar and beat until light and fluffy, about 7 minutes.
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6
Reduce the speed to low and add the eggs one at a time, beating well after each addition.
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7
Add the orange zest and vanilla and almond extracts.
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8
Fold in the flour mixture, then fold in the walnuts.
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9
Cover the dough with plastic wrap and refrigerate for 30 minutes.
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10
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper or nonstick silicone liners.
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11
Divide the dough in half, place 1 piece on each sheet and shape each piece into a 12-inch log, about 2 inches across and 1 inch tall.
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12
Bake until the logs are baked through and lightly browned, about 35 minutes.
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13
Let the logs cool for about 10 minutes on the baking sheets (leave the oven on), then transfer them carefully to racks to cool 10 minutes more.
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14
Using a serrated knife, slice each log on the diagonal into 3/4-inch-thick slices.
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15
Arrange the slices cut-side down on the baking sheets and return to the oven until well toasted, 15 to 20 minutes more.
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16
Transfer the biscotti to cooling racks to cool completely.
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17
They will keep, tightly covered, up to 1 week.
