Italian Biscotti

Instructions

1. Prepare the oven
   Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper. If using whole almonds, toast them in the oven for 8-10 minutes until fragrant, then let them cool before using.
2. Mix dry ingredients
   In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
3. Add wet ingredients
   In a separate bowl, beat the eggs, then add the melted butter, vanilla extract, and almond extract. Pour this mixture into the well of dry ingredients and stir until a dough begins to form.
4. Incorporate mix-ins
   Fold in the toasted almonds, dried cranberries (if using), and orange zest. Continue mixing until all ingredients are evenly distributed. The dough will be sticky but should hold together.
5. Shape the logs
   Divide the dough in half. On a lightly floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Transfer the logs to the prepared baking sheet, spacing them at least 3 inches apart. Brush the tops with beaten egg white.
6. First bake
   Bake the logs for 25-30 minutes, or until they're golden brown and firm to the touch. Remove from the oven and let cool on the baking sheet for 10 minutes. Reduce the oven temperature to 325°F (165°C).
7. Slice and second bake
   Using a serrated knife, cut the logs diagonally into ¾-inch thick slices. Arrange the slices, cut side down, on the baking sheet. Bake for an additional 10-15 minutes, turning them over halfway through, until they are crisp and golden on both sides.
8. 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.