Biscotti

Ingredients

• 2 Cups (250 g) All-Purpose Flour
• 1 tsp (5 ml) Baking Powder
• ¼ tsp (1.25 ml) Salt
• ½ Stick (57 g) Unsalted Butter, Softened
• 1 Cup (200 g) Sugar
• 2 Large Eggs
• ½ tsp (2.5 ml) Vanilla Extract
• ½ tsp (2.5 ml) almond Extract
• ¾ Cup (~100 g) Almonds, Toasted and Coarsely Chopped
• 2 Tbs (30 ml) Grated Fresh Orange Zest (Optional)

Preparation

1. Heat oven to 350 F (175 C) and adjust a rack to the middle position.
2. Line a large baking sheet with parchment paper.
3. Whisk the flour, baking powder, and salt together in a medium bowl.
4. In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, 3 to 6 minutes.
5. Beat in the eggs, one at a time, and then the vanilla and almond extract until combined, about 30 seconds, scraping down the bowl and beaters as needed.
6. Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the amonds and zest (if using) until just incorporated.
7. Press the dough into two 13- by 4-inch loaves on the prepared baking sheet, a few inches apart.
8. Bake until golden and just beginning to crack at the top, about 35 minutes, rotating the sheet halfway through the baking.
9. Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325 F (163 C).
10. Transfer the loaves to a cutting board and slice each on the diagonal into ½-inch-thick slices with a serrated knife. lay the slices ½-inch apart on the baking sheet and bake until crisp and golden brown on both sides about 15 minutes, flipping the slices over halfway through the baking.
11. Transfer the biscotti slices to a wire rack and let cool completely before serving, about 1 hour.
12. OPTIONAL: (Who are we kidding here?) Melt semisweet chocolate and paint one cut edge of each biscotti piece with the chocolate.