Almond-Orange Biscotti

2 1/4 cups flour
1 1/4 cups sugar
1/4 t baking powder
pinch of salt
3 eggs, lightly beaten
1 T oil
1/4 t almond extract
zest of 1 orange, finely grated
1/2 cup almonds, coarsely chopped

Preheat oven to 350 degrees.  Grease and flour baking sheet.  In large bowl, sift flour, sugar, baking powder, and salt together.  Make a well in the center of the mixture and put the remaining ingredients in it.  With your hands, work dry mixture with liquids until a dough has been formed.  Divide dough in half. 

On a lightly floured surface, shape dough into two flat-bottomed cylinders, 1" high, 2 1/2" wide and 8" long.  Remove each to the baking sheet.  Bake for 30-35 minutes, until lightly colored on top.  Remove from oven and cool slightly.  Holding a long sharp knife by the handle and tip, cut cylinders diagonally into 3/4" slices.

Carefully place slices back on the baking sheet, cut sides down; return to the oven for 10-15 minutes more, baking until sides are golden and biscotti have dried a bit.  (Bake less time for softer results.)  Remove from oven and cool on wire racks.  The biscotti should be somewhat hard and crunchy.

Variation #1:  Substitute 1/4 t. vanilla and 1 1/2 T anise seed for almond extract, orange zest, and almonds.

Variation #2:  Subsitute 1/4 t vanilla and 3/4 cup chopped hazelnuts.

Variation #3:  Substitute 1/4 t. vanilla and 3/4 cup chopped dates and/or apricots.