Orange-Almond Biscotti


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The addition of a small amount of butter produces a richer, more cookie-like texture.

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  • 2 C. unbleached all-purpose flour
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 4 Tbs. unsalted butter
  • 1 C. sugar
  • 2 large eggs
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3/4 C. whole almonds with skins; toasted, cooled, and chopped coarse
  • 2 Tbs. minced zest from 1 orange

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Sift first 3 ingredients together in a small bowl. Beat butter and sugar together in bowl of electric mixer until light and smooth; add eggs one at a time, then extracts. Stir in almonds and zest. Sift dry ingredients over egg mixture, then fold in until dough is just mixed. Adjust oven rack to middle position and heat oven to 350 degrees. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes. Cool the loaves for 10 minutes; lower oven temperature to 325 degrees. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. Lay the slices about 1/2-inch apart on the cookie sheet, cut side up, and return them to the oven. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. Transfer biscotti to wire rack and cool completely. Biscotti can be stored in an airtight container for at least 1 month.

Makes 3-4 dozen

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