Almond Orange Biscotti

I'm gonna be real with you.  I'm not fully invested in this post because The Bachelor is on in 19 minutes  as I type this.  I know, right?  You can understand why my concentration is elsewhere.  Apparently there's some sort of football game on too.  Whatever.

But I just need to be clear that I don't watch The Bachelor because I'm touched watching two people find true love.  Heck no.  I watch it for the meltdowns and cocktail dresses and endless love analogies like "Rock climbing with Sean really helped me face my fears and now I'm not afraid to fall... in love."  << million dollars says someone will literally say that on the show.  I can't think of a better way to spend 2 hours on a Monday night.

Alright perhaps there are better things I can do with my time.  Such as, nearly anything else.  No regrets!

Speaking of regrets, I don't regret making this biscotti.  No sirree.  Not one bit.  Biscotti dipped in coffee is one of my all-time favorite treats.  They're MEANT for dipping guys.  They're designed for it. Quite frankly, if you don't intend to dip biscotti, just don't eat it at all because you're doing it wrong.  I'm sorry, that was harsh.  But really, don't.

And let me say, if you're at all intimidated by biscotti, don't be silly girl.  It's just cookie dough baked twice.  And this recipe doesn't even require a mixer.  Just some bowls, a spoon and some gumption! 

"This biscotti has shown me that true love is possible."<< million bucks says they say that too.  

Here's the recipe!  

Ingredients:
3 1/4 cups all purpose flour
1 tablespoon baking powder
1/3 teaspoon salt
1 1/2 cups sugar
10 tablespoons unsalted butter, melted
3 eggs
1 tablespoon vanilla extract
1 tablespoon orange zest
1 cup sliced almonds

1 large egg white

Instructions:

1.  Position rack in center of oven and preheat to 350°F.  Line baking sheet with parchment paper and set aside. 

2.  Sift flour, baking powder and salt into medium bowl.  In a large bowl, mix sugar, melted butter, 3 eggs, vanilla extract, and orange zest. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Gently mix in almonds.

3.  Divide dough in half. Using floured hands, shape each dough half into 13 1/2-inch-long, about 2 1/2-inch-wide log.  Exactness isn't essential but you want both logs to be the same size so they cook evenly.  Transfer both logs to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

4.  Bake logs until golden brown (logs will spread a little), about 30 minutes, rotating pans half way thru baking.  Cool logs completely on the sheet on a rack, about 25 minutes but maintain oven temperature.

5.  Transfer logs to work surface and using serrated knife, cut logs on diagonal into 1-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8-10 minutes. Transfer to rack and cool.

Enjoy!

Recipe barely adapted from Smitten Kitchen.