Almond-Orange Biscotti

Preheat oven to 350 degrees F. Grease and flour large cookie sheet.

In medium bowl, stir together flour, baking powder, baking soda, and salt.

In large bowl, with electric mixer on medium speed, cream butter and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in orange zest and cointreau. Stir in flour mixture and almonds until dough comes together.

With floured hands, divide dough in half. Shape each half into a log roughly 11 inches long and place logs on baking sheet with 3 inches between them. Pat into 3-inch wide loaves. Bake 30 minutes, or until dough is firm to touch. Transfer loaves to cutting board.

With serrated knife, cut each loaf crosswise on diagonal into 1/2-inch thick slices. (There is no need to let logs cool) Arrange slices in one layer on a cookie sheet. Return to oven and bake for 10 minutes. Turn biscotti over and bake another 10 minutes. Transfer biscotti to wire racks to cook. Store in layers in airtight container.