Orange almond Biscottis

Hey! Its so great to be back. My vacation was great! Unfortunately, when I got home, I realized that my computer is busted. Doh. Well, guess that I will have to post on my mom's laptop till we get another computer. When everything gets straightened out I will have some cool pictures to show you! Ok, now for the good stuff. Me and my friend Liz made these orange almond biscottis. Like isn't midnight the perfect time to bake? We thought so, and it turned out awesome. These are the best biscottis ever. It was fun and simple to make too! These cooks illustrated recipes that I have been trying never cease to amaze me! The ingredients are really simple, and great! I have never made biscottis before, its a good thing that Liz is a biscotti pro!
These toasted almondsmade the kitchen smell amazing!After making the dough, you shape them into these cool logs. The dough tastes as good as the finished product, watch out!
Then you bake them once, them cut them, then bake them again!
I cant even begin to explain to you how simple and amazing these are. And, they are pretty much healthy ; )
Me and Liz cut them into small biscottis, so that you can eat a couple, instead of eating one huge one! That way, you think that your eating more, but your really not. Hehe.

Orange Almont Biscotti
Cooks Illustrated
Compliments of Liz

• 2 cups flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 tbs unsalted butter, softened
• 1 cup sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 3/4 of a cup of whole almonds with skins toasted, cooled, and chopped coarse
• 2 tbs minced orange zest (zest from like 2 oranges)

1. Adjust middle rack to center of the oven and heat to 350 degrees.
2. Whisk flour, salt, baking powder in a medium bowl. Either by hand, or in mixer, cream butter and sugar together until smooth. Beat in eggs one at a time, then extracts.
3. Stir in almonds and zest. Sprinkle dry ingredients into egg mixture, then fold until just mixed.
4. Halve dough and turn each portion onto oiled cookies sheet covered with parchment. Using floured hands, stretch dough into a roughly 13x2 inch log. Pat each dough shape to smooth it. Bake turning pan once until loaves are golden, and just starting to crack on top, about 35min.
5. Cool the loaves for 10 min.Lower oven temp to 325 degrees. Cut each loaf diagonally into 3/8 inch slices with a serrated knife.
6. Lay the slices about 1/2 inch apart, and return to the oven. Bake turning over each cookie half way through baking untill crisp and golden brown on each side, andout 15 min all together.
7. Transfer to biscottis to a wire rack and cool completely( Biscottie can be stored in airtight container for up to 2 weeks).