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1
Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
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2
Combine the sugar and butter in the bowl of a standing mixer fitted with a paddle.
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3
Cream the mixture until pale and fluffy.
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4
Add the eggs, one at a time, making sure to mix well before each addition.
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5
Add the orange zest and basil and blend on low speed, about 30 seconds.
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6
Combine the flour, baking powder and salt in a separate bowl.
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7
Add the flour mixture to the standing mixer and beat until combined.
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8
Fold in the almonds.
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9
Transfer the dough to a lightly floured surface.
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10
Divide the dough in half.
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11
Using floured hands, shape the dough into logs.
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12
Brush off the excess flour.
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13
Place the logs on the baking sheet, spaced 5 inches apart.
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14
Flatten each log into a 2-inch-wide strip.
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15
Bake the logs, rotating the baking sheet halfway through, until browned and set, about 30 minutes.
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16
Transfer the logs to a cooling rack and cool, about 15 minutes.
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17
Reduce the oven to 300 degrees F.
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18
Transfer the logs to a work surface.
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19
Cut each log diagonally into 1/3-inch-thick slices using a serrated knife.
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20
Arrange the slices, cut-side down, on the baking sheet.
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21
Bake the slices, rotating the baking sheet halfway through, until crisp, about 20 minutes.
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22
Transfer the slices to the cooling racks and let cool.
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23
The biscotti can be made 3 days ahead and stored in an airtight container at room temperature.
