Step 1

Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line a large baking tray or cookie sheet with baking or parchment paper.

Step 2

In a large mixing bowl, add flour, brown sugar, baking powder, salt, orange zest and almonds. Stir briefly.

Step 3

Add eggs and vanilla and stir until a sticky cookie dough forms. It may seem dry at first but just keep stirring, or use your hands to bring the dough together.

Step 4

Lightly flour your bench. Divide the dough into two. Then shape the dough into two even logs, roughly 20 cm / 8-inches long and 7.5 cm / 3-inches wide.

Step 5

Carefully transfer logs to prepared trays, ensuring they are not touching each other. Bake for 20 minutes.

Step 6

Remove biscuits from the oven and let them cool for 5-10 minutes. Turn the oven down to 160 C (320 F) standard / 140 C (285 F) fan-forced.

Step 7

Use a serrated knife to carefully slice the biscuits diagonally, approximately 1.5 cm / 1-inch wide. Arrange Biscotti (sides facing up) on baking tray lined with a new piece of baking or parchment paper.

Step 8

Bake Biscotti again for 18-20 minutes or until golden brown and firm to the touch. Leave to cool completely.