Favorite Orange-Almond Biscotti

These biscotti carry the sunny flavor of fresh orange zest and a double hit of almond, from both slivered nuts and a splash of almond extract. They are the crisp, twice-baked Italian cookies made for dunking, with a snap that softens just enough in a hot cup of coffee.

The dough comes together by creaming butter and sugar, beating in eggs and the extracts, then folding in the almonds and bright orange zest. Mix the flour in just until combined, since overworking makes for tough cookies.

The signature crunch comes from baking twice: the dough is shaped into logs and baked, sliced on the diagonal while still warm, then returned to the oven to dry out and crisp. That second bake is what separates a real biscotti from an ordinary cookie, and it gives them a long shelf life too.

Chef Tips

• Use fresh orange zest rather than extract for the brightest, most fragrant citrus flavor.
• Fold the flour in just until the dough comes together; overmixing toughens the biscotti.
• Slice the baked logs while still warm; once fully cool they crumble and crack instead of cutting cleanly.
• Bake the slices until dry and lightly golden on both cut sides for the crispest texture.

Variations

• Dip one end in melted dark or white chocolate.
• Swap the almonds for pistachios or hazelnuts, or add dried cranberries.
• Use lemon zest in place of orange, or add a pinch of anise.