Servings: 2 dozen

1 C. slivered almonds 1 C. slivered almonds
1¼ C. flour 1¼ C. flour
1 t. baking powder 1 t. baking powder
¼ t. salt ¼ t. salt
6 T. unsalted butter, room temperature 6 T. unsalted butter, room temperature
½ C. sugar ½ C. sugar
1 egg and 1 egg yolk 1 egg and 1 egg yolk
½ t. vanilla extrat ½ t. vanilla extrat
1 t. orange zest 1 t. orange zest
¼ t almond extract ¼ t almond extract
½ pound bittersweet chocolate, chopped ½ pound bittersweet chocolate, chopped

Preheat oven to 350°. Spread almonds evenly on baking sheet and toast for 4 to 5 minutes then coarsely chop.
Mix flour, baking powder and salt in small bowl.
Beat together butter and sugar in medium bowl until creamy. Beat in egg, egg yolk, vanilla, rind and extract.
Stir flour mixture into butter mixture to form dough. Stir in almonds and shape dough into a log. May want to refrigerate until firm.
To bake: place dough on parchment lined baking sheet. Bake at 350° for 20 to 25 minutes then remove from oven and let stand 10 minutes.
Reduce oven temperature to 325°. Using serrated knife, cut log on diagonal into ½" pieces and separate on sheet. Continue baking for 15 to 20 minutes or until golden. Remove to wire rack to cool.
Dip: Melt chocolate and dip one end of biscotti in the chocolate and place on parchment paper to cool.