Instructions: Preheat oven to 325F. Grease two cookie sheets,(Joells note: this is important, these spread and the recipe makes 3 logs that will not fit on one large sheet,trust me on this one, I learned the hard way).

In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest, and the extracts till light. Add eggs one at a time, beating well afer each addition. Stir in flour, baking power, baking soda, and nuts.

Divide dough into thirds. With buttered fingers, shape each portion of dough into a log about 12 ins. long and 1 1/2 ins in diameter. Place two logs atleast 4 ins apart on one sheet, the third log on the second sheet.

Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25 mins, rotating the sheets top to bottom midway through the baking.

Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife, cut logs at a 45 degree angle into 3/4 in. slices. Lay slices, cut side down, 1 1/2 ins apart on the baking sheets. Bake an additional 40 mins. or until very dry.

Cool biscotti on racks. Store in an airtight container at room temperature for up to 10 days or freeze for longer storage.

NOTES: This was originally a recipe for Biscotti DAnici, if you prefer that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth Hanschka originally posted this after serving these at the Lobsterfest at

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.