Step 1

Preheat oven to 350°F (175°C). Position rack in the center.

Step 2

In a large bowl, sift or whisk together all the dry ingredients.

Step 3

In another bowl, whisk together the room temperature eggs, orange juice, almond extract, and the zest of one organic orange.

Step 4

Make a well in the dry ingredients and add the liquid ingredients. To this whisk in the warm honey. Switch to a wooden spoon and incorporate the wet and dry ingredients. Finally, use your hands to knead the dough for a few minutes directly in the large bowl.

Step 5

Cover and set aside as we prepare the almond filling.

Step 6

Place the dark chocolate in a large heatproof bowl, set over a pot of simmering water. Make sure the bottom of the bowl does not touch the water.

Step 7

When the chocolate is almost completely melted, remove from heat and stir to finish melting. Note: If using a microwave, heat in 30 seconds intervals, stirring after each time increment.

Step 8

To this add the rest of the ingredients. More specifically, unsweetened cocoa powder, warm honey, anisette liqueur, vanilla extract and toasted almonds.

Step 9

Stir to combine and set aside.

Step 10

Since we will be making 2 loaves, separate the cookie dough in half. If you have a scale, that would be about 900 grams.

Step 11

Place half of the cookie dough on a sheet of parchment paper. Cover the dough with another sheet of parchment paper and roll out the dough to approximately 14 inches by 7 inches.

Step 12

This is a very soft dough and you can gently push the dough in order to get a rectangle shape.

Step 13

Place half of the almond filling down the center of the dough about 1 inch from the side.

Step 14

Lift up the parchment paper and fold it over the top of the filling. Carefully peel back the parchment paper. Do the same for the other half.

Step 15

Bring up the ends to seal in the filling. The dough can easily be manipulated so make sure to properly enclose all the filling. Apply gentle pressure to pat down the seal and smooth out the surface.

Step 16

Once again, use the parchment paper to turn the biscotti loaf over so that the seam is now on the underside. Slide the parchment paper and the log to a large cookie sheet.

Step 17

Repeat this procedure for the rest of the dough and filling.

Step 18

Brush the egg wash (see note) on the surface of both biscotti logs.

Step 19

Bake for 25-30 minutes in a preheated oven until the tops are golden brown and firm to the touch.

Step 20

Allow cooling on the baking sheet for at least 15 minutes before transferring to a rack to completely cool down.

Step 21

Once the loaves have completely cooled down, place them on a wooden board. With a very sharp knife, hold the tip with the palm of one hand, and with the other hand on the handle, make one sharp downward cut at ½ interval.