1/2 cup granulated sugar
2 cups of white flour
1 teaspoon baking powder
1 zested orange
2 large eggs
With an electric mixer, cream together butter and sugar on medium speed until combined, about 1 minute. Add zest & vanilla and combine.
Combine the flour, baking powder, salt separately then slowly add to wet mixture adding one egg half way and the second one at the end. Mix until a dough forms. Add the nuts and mix by hand until combined – either in the bowl or knead on a floured surface.
Transfer the dough to a lightly floured work surface (if you haven’t already) and shape it into a 12-inch-long log. Transfer the log to a parchment lined baking sheet and bake for 20-30 minutes or until the log is baked enough not to fall apart.
Note – this recipe makes one large log. Shown below is a double recipe but I highly recommend making it in two batches and not just doubling the igredients.
Leave the oven on. Using a large sharp knife, cut the log on the diagonal into 1/2 -inch-thick slices.
Place the biscotti cut side up on the lined baking sheet and bake for an additional 8-10 minutes on each side, or until golden brown and crisp. Keep an eye on them and judge accordingly based on your oven.
There’s nothing better than a crunchy biscotti (or two or three) with a warm cup of milk or a coffee. Because they’re a dry biscuit, they can keep for weeks in a sealed container. Not that they will last that long!