Orange-Almond Biscotti

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line baking sheet with parchment paper. Whisk flour, baking powder, and salt together in small bowl.
2. Using stand mixer fitted with paddle, beat butter and sugar together at medium-high speed until light and fluffy. Reduce speed to low and add eggs one at a time, then add almonds, orange zest, vanilla, and almond extract until combined, about 30 seconds, scraping down bowl as needed. Stir in flour mixture until just combined.
3. Halve dough and turn each portion onto prepared baking sheet. Using floured hands, quickly stretch each portion of dough into rough 13 by 2-inch loaf, placing them about 3 inches apart. Pat each loaf to smooth it. Bake, until loaves are golden and just beginning to crack on top, about 35 minutes, rotating baking sheet halfway through baking.
4. Let loaves cool for 10 minutes; reduce oven temperature to 325 degrees. Cut each loaf diagonally into 3⁄8-inch slices with serrated knife. Lay slices cut side up about 1⁄2 inch apart on baking sheet and return them to oven. Bake until crisp and golden brown on both sides, about 15 minutes, turning over each cookie halfway through baking. Immediately transfer biscotti from baking sheet to wire rack and let cool completely.

SHAPING BISCOTTI
1. Using floured hands, shape dough masses into 2 loaves, each about 13 inches long and roughly 2 inches in diameter.
2. Use serrated knife to cut baked loaves into 3⁄8-inch slices, then return to baking sheet for second baking.
3. Lay slices about 1⁄2 inch apart on baking sheet cut side up for their second baking.