Walnut Biscotti

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
1/2 cup (1 stick) softened unsalted butter
1 cup sugar
2 large eggs, at room temperature
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 1/2 cups walnuts, lightly toasted and chopped

In a bowl, sift the flour, baking soda, baking powder, and salt. Add
the pepper.

In another bowl with an electric mixer, cream the butter, add the
sugar, a little at a time, then beat the mixture until light and
fluffy. Beat in the eggs, one at a time, then the orange peel,
vanilla extract, and almond extract. Beat in the flour mixture until
just combined. Stir in the walnuts. Wrap dough in plastic and chill
for several hours or overnight.

Preheat oven to 350 degrees F. Butter and flour two baking sheets.

Divide dough into 3 pieces. Using lightly floured hands, roll each
piece into a log 1 1/2 inches wide. Transfer two logs to one baking
sheet, spacing 5 inches apart. Arrange the third log on the second
baking sheet. Bake for 20 minutes or until golden. Let cool slightly
on the sheets, then cut logs crosswise into diagonal slices 3/4-inch
thick. Turn slices cut side down on the baking sheets and bake until
golden brown, about 15 minutes. Transfer to racks and let cool
completely. Store in airtight containers. Yield: about 3 dozen

= = = = = = = = = = = = = = = = = = = = = = = = = = = =