Cantucci Toscani: Traditional Almond Biscotti

Instructions

1. 1

   Preheat your oven to 180°C and line a baking tray with parchment paper.

2. 2

   In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

3. 3

   In another bowl, lightly beat the eggs with vanilla and almond extracts.

4. 4

   Stir the wet ingredients into the dry until a dough starts to form.

5. 5

   Fold in the anise seeds, whole almonds, and orange zest.

6. 6

   Transfer the dough to a floured surface and divide it into two halves.

7. 7

   Shape each half into a log approximately 30 cm long and 5 cm wide.

8. 8

   Place both logs onto the prepared tray, ensuring they are well spaced apart.

9. 9

   Bake for 25 minutes or until the logs are lightly golden and firm to the touch.

10. 10

    Remove from the oven and let cool for 10 minutes. Lower the oven temperature to 160°C.

11. 11

    Using a serrated knife, cut the logs diagonally into 1 cm thick slices.

12. 12

    Spread the slices back onto the baking sheet, cut side up, and bake for an additional 15 minutes or until they are crisp and golden.

13. 13

    Transfer the biscotti to a wire rack and let cool completely before serving.