Preparation

• 将烤箱架放在烤箱的中间和顶部，然后将烤箱加热至350°F。两条大烤盘和羊皮纸。
• 在一个大碗中，用糖，发酵粉和盐搅拌面粉。将一点点面粉混合物放入一个小碗中，加入橙皮，然后将皮将其擦成面粉以防止块状。将涂层的皮和山核桃搅拌到其余面粉混合物中。
• 在一个小碗中，用橄榄油，橙汁和利口酒搅拌鸡蛋，直到充分混合。倒入面粉混合物的中心。用木勺搅拌直至将面团混合。面团会很粘。
• 将面团倒在面粉量大的工作表面上，并分成六个相等的部分。将每个部分滚动成12英寸长的原木，沿途用面粉除尘，以防止面团粘住。将原木设置在准备好的烤盘上约3英寸处，然后轻轻按下每个原木，以使其宽1-1/2至2英寸。
• Bake until the logs are golden and the tops are fairly firm near the center, 22 to 25 minutes, rotating the sheets and switching their positions after 10 minutes to ensure even baking. Set the sheets on racks until the logs are cool enough to handle, 20 to 30 minutes. Leave the oven set to 350°F.
• Transfer the logs to a cutting board and, using a serrated knife, saw them on a sharp diagonal into slices 1/2 inch thick. Arrange the slices on the baking sheets, laying them flat with a cut side down. Return the baking sheets to the oven and bake the biscotti for about 6 minutes. Turn the biscotti over, rotate the baking sheets and switch their positions, and bake until the biscotti are golden, another 8 to 10 minutes.
• 在架子上的床单上冷却5分钟，然后将其转移到架子上以完全冷却（Biscotti冷却时会变得酥脆）。
• Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.