Italian Almond Biscotti

Instructions

1. Prepare the ingredients
   Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
2. Make the dough
   In a separate bowl, whisk together the eggs, melted butter, vanilla extract, and almond extract. Add the wet ingredients to the dry ingredients and stir until a dough starts to form. Fold in the toasted almonds and orange zest. The dough will be sticky.
3. Shape the logs
   Turn the dough out onto a lightly floured surface. Divide it into two equal portions. With floured hands, shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving at least 3 inches between them. Brush the tops with beaten egg white.
4. First bake
   Bake the logs for 25-30 minutes, until they're firm to the touch and lightly golden. Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
5. Slice the biscotti
   Using a serrated knife, cut the logs diagonally into 1/2-inch thick slices. Arrange the slices, cut side down, on the baking sheet. You may need to use a second baking sheet or bake in batches.
6. Second bake
   Return the biscotti to the oven and bake for an additional 10-15 minutes, until they are dry and lightly golden. Flip them halfway through baking for even toasting. The longer you bake them, the crunchier they'll become.
7. Cool and store
   Remove the biscotti from the oven and transfer to a wire rack to cool completely. They will continue to harden as they cool. Once completely cooled, store in an airtight container at room temperature for up to 2 weeks.