Almond Orange Biscotti

Ingredients

3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sliced almonds
1 large egg white

 

**Anything can be substituted for the almonds and orange zest to change up the recipe. For example, I used heath bar and pecans instead one time for a Toffee Pecan Biscotti. 

Directions

1. Position rack in center of oven and preheat to 350°F.  Line baking sheet with parchment paper and set aside. 
2. Sift flour, baking powder and salt into medium bowl.  In a large bowl, mix sugar, melted butter, 3 eggs, vanilla extract, and orange zest. 
3. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Gently mix in almonds.
4. Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, about 2 1/2-inch-wide log.  Exactness isn't essential but you want both logs to be the same size so they cook evenly.  
5. Transfer both logs to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.
6. Bake logs until golden brown (logs will spread a little), about 30 minutes, rotating pans half way thru baking.  Cool logs completely on the sheet on a rack, about 25 minutes but maintain oven temperature.
7. Transfer logs to work surface and using serrated knife, cut logs on diagonal into 1-inch-wide slices. Arrange slices, cut side down, on same baking sheet. 
8. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8-10 minutes. Transfer to rack and cool.