Biscotti

Ingredients:

• 2 cups (250 g) all-purpose flour
• 1 tsp (5 ml) baking powder
• ¼ tsp (1.25 ml) salt
• ½ stick (57g) 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
• 2 tbs (30 ml) grated fresh orange zest
• Semisweet chocolate (about 6 ounces)

Prep Steps:

1: Coarsely chop the almonds.
2: Toast the almonds.
3: Line a large baking sheet with parchment paper.

Steps:

1: Heat oven to 350°F (175°C) and adjust the rack to the middle position.   
2: Whisk the flour, baking powder, and salt together in a medium bowl.   
3: In a large bowl, beat the butter and sugar together on medium speed until light and fluffy, 3 to 6 minutes.   
4: Beat in the eggs, one at a time, and then the vanilla and almond extracts until combined, about 30 seconds, scraping down the bowl and beaters as needed.   
5: Reduce the mixer speed to low and slowly mix in the flour mixture until combined, about 30 seconds. Mix in the almonds and zest (if using) until just incorporated.   
6: Press the dough into two 13- × 4-inch loaves on the prepared baking sheet, a few inches apart.   
7: Bake until golden and just beginning to crack at the top, about 35 minutes, rotating the sheet halfway through the baking.   
8: Let the loaves cool on the baking sheet for 10 minutes. Lower the oven temperature to 325°F (163°C).   
9: 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.   
10: Transfer the biscotti slices to a wire rack and let cool completely before serving, about 1 hour.   
11: Melt semisweet chocolate and "paint" one cut edge of each biscotti piece with the chocolate.