Almond Biscotti

Ingredients

• 2 1/4 Cups all-purpose flour
• 1 Teaspoon baking powder
• 1/2 Teaspoon kosher salt
• 1 Cup granulated sugar
• 1/2 Cup unsalted butter (1 Stick, softened)
• 2 eggs (large)
• 1 Teaspoon vanilla extract
• 1 Teaspoon almond extract
• 1 Teaspoon orange zest
• 1 Cup raw almonds (1/2 Cup whole and 1/2 Cup roughly chopped)

Instructions

1. 1

   Preheat the oven to 350°F and line a large baking sheet with parchment paper.

2. 2

   --- Make the Biscotti Dough ---

3. 3

   whisk: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.

4. 4

   beat: In a large mixing bowl, beat the butter and sugar together with a stand mixer or hand mixer on medium speed for 2 to 3 minutes, until light and creamy.

5. 5

   Add the eggs, one at a time, mixing well after each addition until fully incorporated.

6. 6

   Mix in the vanilla extract, almond extract and orange zest until smooth and fragrant.

7. 7

   mix: Add the flour mixture to the bowl in 2 additions, mixing on low speed just until the dough comes together. The dough will be soft and slightly sticky but should hold together.

8. 8

   Fold in all the almonds using a spatula until evenly distributed throughout the dough.

9. 9

   --- Shape the Dough into Logs ---

10. 10

    flour: Lightly flour a clean dry surface. Place the dough onto the surface.

11. 11

    shape: Flour your hands and form the dough into a big ball.

12. 12

    Divide the dough into 2 equal portions.

13. 13

    Shape each portion into a log 8 or 9 inches long, 2 to 3 inches wide, and about an inch thick.

14. 14

    space: Place the logs on the prepared baking sheet, leaving 3 to 4 inches between each log.

15. 15

    --- Bake the Almond Biscotti ---

16. 16

    Bake the logs for 30 minutes until lightly golden and set in the center.

17. 17

    cool: Remove the baking sheet from the oven and let the logs cool for 15 to 20 minutes, until they firm up slightly but are still warm.

18. 18

    --- Slice into Cookies ---

19. 19

    slice: Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into about ¾-inch-thick cookies.

20. 20

    --- Bake Them again ---

21. 21

    Arrange the biscotti, cut side down, back on the baking sheet and return them to the oven.

22. 22

    Bake for 7 minutes.

23. 23

    bake: Flip each biscotti over and bake an additional 6 minutes until dry and lightly crisp.

24. 24

    --- Let Them Cool ---

25. 25

    cool: Allow the biscotti to cool completely on the baking sheet. The cookies will continue to crisp as they cool.

26. 26

    Serve with coffee, espresso or tea for delicious dunking!