Espresso Almond Biscotti

Preheat oven to 350 degrees Fahrenheit. Spray 2 large sheet pans with nonstick cooking spray and set aside.

Whisk together first 12 ingredients (through orange zest) in the bowl of an electric mixer using a whisk. Use your hands if the sugar and zest are clumping to assure even distribution.

In a medium bowl, whisk together eggs, oil, and both extracts. On low speed, add liquid ingredients to dry ingredients in electric mixing bowl. Using the paddle attachment, mix on low to medium speed until well blended.

Empty ingredients into a large bowl and gather into a dough using your hands. If dough is too dry, add a tablespoon of water at a time until a dough is formed.

Divide dough in half. Place each half onto a sheet pan and shape into an approximately 15 inch log diagonally across each sheet pan. Flatten each log slightly.

Using a pastry brush, brush each log with some of the egg wash and sprinkle generously with sugar. Bake for 30-32 minutes, or until the logs are firm and barely brown.

Allow each log to cool for approximately 10-15 minutes. Carefully place one log at a time onto a cutting board using an offset spatula to help transfer. Using a large, sharp knife, cut each log crosswise into slices approximately ½ inch thick. Place slices back onto the sheet pan standing upright, making sure to space them approximately 1 inch apart.

Maintaining oven temperature, place sliced biscotti back in oven for approximately 8-10 minutes or until brown and toasted. Biscotti will firm up as they cool.