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1
Preheat the oven to 325F.
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2
In a large bowl, beat the eggs and sugar together at high speed with an electric mixer for 5 minutes, or until foamy.
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3
Add the orange zest, oil, vanilla, orange juice, and almond extract, beating until blended.
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4
Sift the flour and baking powder together and add to the sugar mixture, beating well.
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5
Fold in the almonds by hand.
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6
Cover the dough in the mixing bowl and place in the freezer for 30 minutes or in the refrigerator 2 hours until firm.
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7
Divide the dough in half.
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8
Shape each portion into a 5 x 8-inch log on a lightly greased baking sheet.
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9
Bake for 25 minutes or until firm.
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10
Cool the dough logs on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.
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11
Using a serrated knife, cut each log diagonally into 1/2-inch slices.
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12
Return the biscotti to the greased baking sheets and bake for 15 minutes.
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13
Turn the cookies over and bake for 15 more minutes.
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14
Cool on wire racks.
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15
I usually leave the fancy recipes to my sister, and this is one of hers, but its easy to make.
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16
They look so fancy on the plate, and sound so cool, though, that people will think you worked really hard to make them.
