Almond and Candied Orange Biscotti

Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.

In a large mixing bowl, thoroughly whisk together the all-purpose flour, granulated sugar, baking powder, and kosher salt.

In a separate smaller bowl, beat the room temperature eggs with the vanilla extract and almond extract until well combined.

Pour the wet egg mixture into the dry flour mixture. Use a spatula to stir until a shaggy dough just begins to form.

Add the lightly toasted whole almonds, drained plumped raisins, and diced candied orange peel. Knead gently by hand inside the bowl until the inclusions are evenly distributed and the dough comes together entirely.

Divide the dough in half. Turn out onto the prepared baking sheet and shape each half into a log about 25 cm long and 5 cm wide. Space the logs at least 10 cm apart as they will spread during baking.

Bake the logs in the preheated oven at 175°C (350°F) for 25 minutes, or until the tops are cracked and lightly golden.

Remove the baking sheet from the oven and let the logs rest exactly 15 minutes. This cooling period is critical to ensure they do not crumble when cut. Reduce the oven temperature to 150°C (300°F).

Transfer the slightly cooled logs to a cutting board. Using a serrated knife, slice the logs diagonally into cookies about 1.5 cm thick. Use a straight, downward sawing motion.

Arrange the slices cut-side down back onto the parchment-lined baking sheet. Return to the 150°C (300°F) oven for 15 minutes.

Remove from oven, carefully flip each biscotti over, and bake for an additional 10 to 15 minutes until dry and toasted.

Transfer the biscotti to a wire rack to cool completely. They will continue to crisp up as they reach room temperature.