Italian almond biscotti recipe

Preheat oven to 350 degrees F (180 degrees C). Lay the almonds on a baking sheet and toast for 8-10 minutes or until lightly browned and fragrant.  Let them cool down and then chop coarsely.  Set aside.

Reduce oven temperature to 300 degrees F (150 degrees C).

In a small bowl add the eggs, vanila, almond extracts and orange zest (if using). Beat lightly and set aside.

Combine the flour, sugar, baking powder and salt in the bowl of an electric mixer. Beat at lowest speed for 30 seconds to a minute, until well blended. Gradually add the egg mixture and chopped almonds. Continue beating until a uniform dough is formed.

Divide the dough in two. On a lightly floured surface roll each piece of dough into a log, 10 inch and 5 inch in diameter.

Line a baking sheet with baking paper. Transfer the logs onto the baking sheet, leaving 3 to 4 inches of space in between. Bake for 35-40 minutes, or until the dough is firm to the touch. Remove them from the oven and let cool on a wire rack for about 10 minutes.

Transfer the biscotti logs to a cutting board and using a serrated knife cut diagonally into 1/2 inch thick slices.

Arrange the biscotti evenly on a baking sheet and bake for 20 more minutes, turning them over halfway. The biscotti should be firm to the touch at the end.

Remove from the oven and let cool.  Store in an airtight container for up to a month.

The recipe will make about 40 biscotti.