Here is my first attempt at Biscotti. Neapolitan style Biscotti to be exact.
This has plenty of orange zest (3 complete orange peels worth!) and plenty of ground almond in the dough and toasted sliced almonds with just a hint of anise seed.
Like all biscotti they are 'twice baked' - the first time to bake them and and the second shorter baking to dry them out so they'll keep longer.
These didn't 'keep' very long. My staff couldn't keep their hands off of them. The customers hardly had a chance to get at them. They really went well with a proper hot and strong Cappuccino.
I've gotten in the habit of baking these twice a week.