Orange and Almond Biscotti

2 cups unbleached all-purpose flour
1 tsp. baking powder
1/4 salt
4 Tbsp. unsalted butter
1 cup sugar
2 eggs
1/4 tsp. almond extract
1/2 tsp. vanilla extract
3/4 cup slivered almonds, chopped
2 Tbsp. orange zest

Preheat oven to 350°F.

Mix the dry ingredients together with a whisk and set aside. Beat the butter and sugar together, with an electric mixer, until light and smooth. Then add one egg at a time. Add the almond and vanilla extract until well combined. Using a large wooden spoon, mix in the almonds and orange zest. Add the dry ingredients and mix by hand until just combined.

Take the dough out of the bowl and divide it in half, placing each half on a parchment-lined baking sheet. Roll into logs that are about 13x2" long. With floured hands, pat them down to smooth.

Bake on the middle rack of the oven for about 35 minutes until the loaves are golden and just starting to crack on top. Remove the loaves from the oven and let cool for 10 minutes. Lower the oven temperature to 325°F.

Cut each loaf diagonally into slices with a serrated knife and lay them cut side up on the cookie sheet. Bake for 7 minutes, then flip each slice and bake for another 7 minutes.

Biscotti should be crispy and golden brown now. Let them cool completely and then enjoy.

biscotti are exceptionally good when eaten the same day they are baked, although they will keep for at least two weeks when stored in an airtight container.

via qkatie

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