Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.

Sift dry ingredients into a large mixing bowl. Make a depression in the middle and add the wet ingredients, zest and nuts. Mix together by hand with a sturdy spatula until you have a ball of sticky dough.

Wet your hands and pick up the ball of dough (you may also break it into two balls of dough for easier handling). Holding the dough up, form it into a large log (that's easier than rolling it out - this dough is VERY sticky). Place the log(s) onto the parchment paper and flatten it out to about 1" thick for more even baking.

Bake for 30 minutes on the center rack. Remove from oven and allow to cool for 10 minutes.

Reduce oven temperature to 325 degrees F. Use a serrated bread knife to cut the loaf into 3/4-inch slices. Place the slices on their sides back on the parchment paper. Bake for 10 minutes. Turn the slices over and bake for another 10 minutes. Allow to cool and serve with coffee or store for up to a week.

Lightly toast the nuts before adding to the dough for more nut flavor. You can also replace the cirtus zest and extract with 1-2 tsp anise seed and anise extract.

If the biscotti become a little stale in storage, just pop them into a toaster oven at 300 degrees for about  6-8 minutes.