Orange-Almond Biscotti

1. 1

   Preheat oven to 350 F. Prepare a large rimmed baking sheet by lining it with parchment paper.

2. 2

   Whisk together in a bowl the first three ingredients.

3. 3

   Cream together butter and sugar. Beat in eggs, one at a time, until mixed in. Then add in vanilla and almond extracts. Add the zest and fold in almonds.

4. 4

   When extras are folded in nicely, add flour mixture and let stir until just incorporated.

5. 5

   Halve dough, place the two halves on the prepared cookie sheet, and shape each half into a flat-ish log. Pat each dough shape to smooth it (I put a little water on my hands to get these nice and smooth). Sprinkle some raw sugar on top of each dough shape.

6. 6

   Bake the loaves for 30 minutes. Pull out of the oven, let cool for 10 minutes, and then slice each loaf into the size biscotti you want. Lay the slices flat back on the same cookie sheet. Bake for another 15 minutes.

7. 7

   Transfer to a cooling rack to cool completely. Biscotti can be stored in an air-tight container for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.