Orange Nut Biscotti

Preheat oven to 300 degrees.

In a small bowl, mix the eggs, vanilla and orange zest. In a larger bowl, mix the remaining ingredients except the nuts. Stir the wet mixture into the dry, using a spoon first and then using your hands. The dough will be very sticky and tacky. Stir in the nuts.

Flouring your hands and working surface, roll half of the dough into a 12-inch log. Place it on a baking sheet lined with parchment or a silicone mat. Repeat with the remaining dough.

Bake in the center position of the oven for about 50 minutes, until golden brown. Take the logs off the sheet and onto a cooling rack, let cool for about 5 minutes. Lower the oven temperature to 275 degrees and line another baking sheet with parchment or a silicone mat.
Use a serrated knife to slice the logs into 1/2-inch thick slices. Return the slices to the baking sheets and bake for another 25 to 30 minutes, until golden brown and almost crisp. Transfer to cooling racks and let cool completely. Store in an airtight container.

Makes 4 dozen biscotti.

(Recipe adapted from Pam Anderson’s “The Perfect Recipe for Losing Weight and Eating Great” book.)