Equally good with coffee or tea, these crispy confections are surprisingly easy to make. (Just make sure you wet your hands when forming the loaves.) And the recipe makes plenty, so you can have your biscotti and give it away too!
Orange Almond Biscotti
3 cups flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon dried Valencia orange peel
4 eggs plus yolks from 3 eggs
1/4 cup Cointreau or other orange liqueur
3/4 cup raw almonds, roughly chopped
Mix flour, sugar, baking powder, salt, & orange peel in large bowl. Whisk eggs & Cointreau in medium bowl, then whisk into ingredients in large bowl. Stir in almonds. Dough will be extremely sticky, so with wet hands, and working quickly, scoop half of dough from bowl and form into an oval loaf about 6×12 inches. (Dough will settle and spread out a little, so allow room for second loaf.) Repeat with remainder of dough and bake in 350º oven for 20 minutes.
Remove from oven, cool for 20 minutes, then cut into 1/2-inch slices. Place slices cut side down on cookie sheet and bake in 250º oven for 30 minutes; flip to other cut side and back an additional 15 minutes. Remove from oven and cool on wire rack. When cool, place in large ziplock bag or tupperware; they should be quite edible for a couple of weeks.