Orange-Almond Biscotti

adapted from: Cook's Illustrated

2 c. (10 oz.) all-purpose flour

1 tsp. baking powder

1/4 tsp. salt

4 Tbl. unsalted butter, softened

1 c. (7 oz.) sugar

2 large eggs

3/4 c. whole almonds with skins,                             

    toasted, cooled and coarsely chopped

2 Tbl. grated orange zest

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1.  Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Whisk together flour, baking powder and salt together in small bowl.  Using a stand mixer fitted with paddle, beat butter and sugar together at medium high speed until light and fluffy.  Reduce speed to low and add eggs, one at a time, then add almonds, orange zest, vanilla and almond extract until combined, about 30 seconds, scraping down bowl as needed.  Stir in flour mixture until just combined.  

2.  Halve dough and turn each portion onto prepared baking sheet.  Using floured hands (I just sprayed my hands with cooking spray), quickly stretch each portion of dough into rough, 13x2-inch loaf, placing them about 3 inches apart (I just made one large loaf).  Pat each loaf to smooth it.  Bake until loaves are golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking. 

3.  Let loaves cool for 10 minutes; reduce oven temperature to 325 degrees.  Cut each loaf diagonally into 3/8-inch slices with serrated knife.  Lay slices cut side up about 1/2-inch apart on baking sheet and return them to the oven.  Bake until crisp and golden brown on both sides, about 15 minutes, turning over each cookie halfway through baking.  Immediately transfer biscotti from baking sheet to wire rack and let cool completely.  

*To toast almonds: Place in preheated 350 degree oven for 8-10 minutes or until very lightly toasted, stirring occasionally.  They can burn very easily, so watch closely.  

Jenn's Notes: The first time I only made a half a batch and I was wishing I had made a whole batch.  So, trust me when I say - make the entire batch or even two batches!  Cook's says this will last, stored in an air-tight container for up to a month, but both of my batches were gone within a few days! Yum.  Orange and almond are a perfect combination and do not skip the fresh orange zest - it adds so much flavor!