Almond Orange Biscotti - all-purpose

Method

• Preheat oven to 350°F.
• In a large bowl, combine flour, sugar, baking powder, cinnamon, and salt. Beat in 4 eggs, vanilla, and orange zest until it forms a ball. It will start out looking rather crumbly, so be patient! Stir in toasted almonds.
• With clean, damp hands, form 2 logs on parchment-lined baking sheets. Each log should be about 4 inches wide and 3/4 inch tall.
• Whisk together remaining egg and water for egg wash. Brush each log with egg wash.
• Bake for 25 minutes, or until golden brown on top, rotating pans at the halfway point. Transfer logs to a wire rack and let cool for about 20 minutes.
• Use a large serrated knife to cut 3/4 inch slices. I cut mine on the bias, or diagonal, but you can also cut straight across. Place the slices, standing up, on a parchment-lined baking sheet. Bake for another 25 minutes. Transfer to a wire rack to cool.
• Melt chocolate chips (I used a double boiler but you could also microwave them, checking and stirring every 30 seconds). Dip biscotti in chocolate and let cool on parchment paper.
• Store in an airtight container.
• Notes:
• 1. To toast the almonds, I just put the whole almonds in a dry skillet over medium-low heat and toasted them until they started to become fragrant
• 2. I dipped my biscotti in chocolate along the bottom edge but you could also dunk them in the chocolate (like you would dunk it into a drink). I've even seen some with drizzle on them. I like the bottom coated because you get a little chocolate in every bite but it doesn't cover up the cookie so you can still dunk it in your drink!