• Preheat the oven to 350°F and line a large baking sheet with parchment paper.

Make the Biscotti Dough

• In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until evenly combined.
• In a large mixing bowl, beat the butter and sugar together with a stand mixer or hand mixer on medium speed for 2 to 3 minutes, until light and creamy.
• Add the eggs, one at a time, mixing well after each addition until fully incorporated.
• Mix in the vanilla extract, almond extract and orange zest until smooth and fragrant.
• Add the flour mixture to the bowl in 2 additions, mixing on low speed just until the dough comes together. The dough will be soft and slightly sticky but should hold together.
• Fold in all the almonds using a spatula until evenly distributed throughout the dough.

Shape the Dough into Logs

• Lightly flour a clean dry surface. Place the dough onto the surface.
• Flour your hands and form the dough into a big ball.
• Divide the dough into 2 equal portions.
• Shape each portion into a log 8 or 9 inches long, 2 to 3 inches wide, and about an inch thick.
• Place the logs on the prepared baking sheet, leaving 3 to 4 inches between each log.

Bake the Almond Biscotti

• Bake the logs for 30 minutes until lightly golden and set in the center.
• Remove the baking sheet from the oven and let the logs cool for 15 to 20 minutes, until they firm up slightly but are still warm.

Slice into Cookies

• Transfer the logs to a cutting board and use a serrated knife to slice them diagonally into about ¾-inch-thick cookies.

Bake Them again

• Arrange the biscotti, cut side down, back on the baking sheet and return them to the oven.
• Bake for 7 minutes.
• Flip each biscotti over and bake an additional 6 minutes until dry and lightly crisp.

Let Them Cool

• Allow the biscotti to cool completely on the baking sheet. The cookies will continue to crisp as they cool.
• Serve with coffee, espresso or tea for delicious dunking!