Biscotti are a popular cookie from Italy. It’s a twice-baked, crunchy cookie shaped like a half moon. The Italians dip biscotti in coffee or in sweet Italian dessert wine, such as Vin Santo.
Place almonds on a baking sheet and toast in a 350˚F oven for 15 minutes. Set aside.
In a large bowl, combine the flour, sugar, baking soda, salt, lemon and orange zest.
In a small bowl, combine the eggs, vanilla extract and almond extract.
Add the wet ingredients to the dry, stirring until combined. (Don’t overmix or the biscotti will be too dense.)
Add almonds. Turn dough onto a lightly floured surface and gently knead 8 to 10 times or just until the dough comes together.
Shape the dough into a 16-in. long roll.
Place the roll on a baking sheet that has been sprayed with cooking spray. With your hands, flatten the roll to a thickness of 1 in.
Bake at 350˚F for 30 minutes. Remove from oven and let cool until cool enough to handle (about 10 minutes).
With a sharp serrated knife, cut the roll diagonally into approximately 30 half-in. slices.
Place cut side down on the baking sheet. Reduce the heat to 325˚F and bake an additional 6 to 8 minutes. Turn cookies over and bake a further 6 to 8 minutes.
Remove from baking sheet and let cool on a wire rack. Store in an airtight container.