Orange-Nut Biscotti

Directions

1. 1
   Preheat the oven to 375F.
2. 2
   Toast the nuts in a dry skillet over medium heat, shaking the pan frequently until they color slightly and become fragrant, 3 or 4 minutes.
3. 3
   Combine the sugar, flour, salt, and baking powder in a food processor; pulse to blend.
4. 4
   Add the eggs, vanilla, and zest and process until the mixture forms a dough ball; if necessary, add a tablespoon or two of milk.
5. 5
   Add the toasted nuts and pulse a few times; you dont want to pulverize the nuts, just chop them lightly (and its okay if some remain whole) and integrate them into the dough.
6. 6
   Butter 2 baking sheets and dust them with flour; invert the sheets and tap them to remove excess flour.
7. 7
   Divide the dough in half and shape each half into a 2-inch-wide log.
8. 8
   Place each log onto one of the baking sheets.
9. 9
   Bake until the loaves are golden and beginning to crack on top, about 30 minutes; remove the logs from the oven.
10. 10
    Lower the oven temperature to 250F.
11. 11
    When the loaves are cool enough to handle, use a serrated knife to cut each on the diagonal into 1/2-inch-thick slices.
12. 12
    Put the slices on the sheets, return to the oven, and leave them there until they dry out, 15 to 20 minutes, turning once.
13. 13
    Cool on wire racks.