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1
In a small bowl sift together flour, baking powder, baking soda, salt, white pepper, ground cloves, cinnamon and ginger.
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2
Whisk sugar and eggs to a light lemon color; stir in extracts, orange zest and almonds.
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3
Sift dry ingredients over the egg mixture, then fold in until dough is just combined.
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4
Adjust oven rack to middle position and heat oven to 350 degrees F.
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5
Halve dough and turn each portion onto an oiled cookie sheet covered with parchment.
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6
Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet.
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7
Pat each dough shape to smooth it.
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8
Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes.
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9
Cool the loaves for 10 minutes; lower oven temperature to 325 degrees F.
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10
Cut each loaf diagonally into 3/8-inch slices with a serrated knife.
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11
Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return them to the oven.
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12
Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes.
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13
Transfer biscotti to wire rack and cool completely.
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14
Biscotti can be stored in an airtight container for at least 1 month.
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15
Variations: Macerate (means to soak or steep) 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour.
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16
Drain and fold into the dough along with extracts, adding a teaspoon or so of the macerating liquid to the dough.
