How to make biscotti: Katie's Italian grandma shares recipe

My 90-year-old grandma is an exceptional woman. On top of her overall awesomeness, she makes THE BEST biscotti. She was kind enough to share the recipe for her favorite version: Orange Almond Biscotti.

Grandma Sally is 100% Italian, she's first generation Italian-American. Biscotti are Italian cookies, so I suppose making these so perfectly runs in her blood :)

(Recipe and more info below!)

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Produced, filmed, edited and hosted by Katie Quinn

Music credit: Audio Network
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Here's what you need to make about 3 dozen biscotti:

-2 cups unbleached all-purpose flour
-1 tsp. baking powder
-1/4 tsp. salt
-4 Tbsp. unsalted butter
-1 cup sugar
-2 eggs
-1/2 tsp. vanilla extract
-1/4 tsp. almond extract
-3/4 cups chopped almonds
-2 Tbsp. orange zest

Preheat the oven to 350 degrees. Sift the flour, baking powder, and salt together. Set aside.

With an electric mixer, beat the butter and sugar together until light and smooth, then add in the eggs one at a time. Then add in the vanilla and almond extracts.

Remove bowl from the electric mixer and then with a large wooden spoon, mix in the almond and orange zest. Add in the dry ingredients and fold them in until the dough is just combined.

Take the dough out of the bowl and halve it. Roll each into a log shape (about 13-by-2 inches long) and pat them down to smooth. Put them on a cookie sheet.

Bake (on the middle rack in the oven) for about 35 minutes, until the loaves are golden and just starting to crack on top.

Then remove from oven and let the loaves cool for 10 minutes. Lower the oven temperature to 325 degrees.

Cut each loaf diagonally into slices with a serrated knife then lay them cut side up back on the cookie sheet. Bake them for 7 minutes, then flip each biscotti slice, and bake for another 7 minutes.

The biscotti should be crispy and golden brown now! Let them cool completely and then ENJOY! :)

Biscotti are exceptionally good when eaten the same day they are baked, although they will keep for at least two weeks when stored in an airtight container. As my grandma says in the video--they're absolutely awesome to eat with you coffee in the morning :)