Biscotti Med Mandler Almond Biscotti

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the almonds on a separate baking sheet and roast them in the oven for about 10 minutes, or until lightly toasted. Let them cool before roughly chopping them.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

3. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in one egg at a time, beating well after each addition. Stir in the almond extract and orange zest.

4. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chopped almonds until evenly distributed.

5. Divide the dough in half. On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving some space between them.

6. Bake the logs in the preheated oven for about 25 minutes, or until they are set and lightly golden. Remove them from the oven and let cool for about 10 minutes.

7. Reduce the oven temperature to 325°F (165°C). Using a sharp knife, slice the logs diagonally into 1/2-inch slices. Place the biscotti back on the baking sheet, cut side down.

8. Bake the biscotti for an additional 10-12 minutes, or until they are crisp and golden. Let them cool on a wire rack before serving.