Biscotti

• 2 C                       All-purpose flour
• 1 1/2 tsp               Baking Powder
• 1/2 tsp                  Salt
• 2                           Eggs
• 3/4 C                    Sugar
• 1/2 C                    Unsalted Butter—melted & cooled
• 1 1/2 tsp               Orange or lemon zest
• 1 tsp                      Vanilla Extract 
• 1 tsp                      Almond Extract

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Preheat oven | 350ºF 

In a large bowl or stand mixer, combine the eggs and sugar; beat on medium speed until light in colour and thick (about 3 minutes). 

On low speed, gradually beat in the melted butter, orange/lemon zest, and extracts. 

Add the dry ingredients; mix until just incorporated.    

(The dough should be soft and sticky.)

On baking sheets lined with parchment paper, scoop out the dough in to log shapes about 3 inches wide and 10 inches long. 

Bake | 20-25 minutes 

(The logs should be golden and somewhat crisp on the outside.)

Turn off the oven; let the logs sit for 10 minutes.

Reheat oven | 300ºF

With a serrated knife, cut each log on the diagonal to produce slices more or less 1 inch thick each. Arrange the cookies back on the baking sheet

Bake | 17-22 minutes.

Allow the bars to cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely. 

(The interiors of the cookies will become crisp and crisper as they cool.)

Store in an air-tight container at room temperature for up to 2 weeks.