Classic Almond and Orange Biscotti

Preheat the oven to 175 degrees Celsius or 350 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until evenly distributed.

In a large mixing bowl, whisk the eggs, granulated sugar, melted butter, orange zest, and vanilla extract until the mixture is pale and slightly thickened.

Add the dry ingredient mixture to the wet ingredients. Mix with a wooden spoon or sturdy spatula until a sticky dough just begins to form.

Gently fold the toasted whole almonds into the dough until they are evenly distributed throughout.

Transfer the dough to the prepared baking sheet. Using slightly damp hands to prevent sticking, shape the dough into a flat log approximately 25 centimeters long and 5 centimeters wide.

Bake the log in the preheated oven at 175 degrees Celsius or 350 degrees Fahrenheit for 25 minutes. The log should be lightly golden and firm to the touch.

Remove the baking sheet from the oven and let the log cool on a wire rack for exactly 15 minutes. Do not skip this resting period, as it prevents the log from crumbling when sliced.

Reduce the oven temperature to 150 degrees Celsius or 300 degrees Fahrenheit. Transfer the cooled log to a cutting board. Using a sharp serrated knife, slice the log on a slight diagonal into pieces about 1.5 centimeters thick.

Place the slices cut side down back onto the baking sheet. Bake at 150 degrees Celsius or 300 degrees Fahrenheit for 20 minutes, carefully flipping the slices halfway through, until they are thoroughly dry and crisp.

Transfer the twice-baked biscotti to a wire rack to cool completely. They will continue to harden as they reach room temperature.