Biscotti (again); and skinny-dipping

I made another batch of Almond-Orange biscotti tonight. Although the recipe is slightly different from the success(es) I baked the other day, I have high hopes:

3 cups all purpose flour
4 teaspoons baking powder
1 cup sugar
8 Tablespoons unsalted butter
3 large eggs
3/4 cup whole almonds, toasted
2 Tablespoons fresh orange zest
3 Tablespoons Cointreau

Preheat the over to 375 degrees Fahrenheit, toast the almonds for 6-8 minutes, shaking around midway to ensure an even experience; after the almonds are toasted, take them out and reduce the heat to 350. In the meantime, mix all the above ingredients to form a moist dough (mix the dry and wet ingredients separately, then combine), and line two baking sheets with parchment paper. Split the dough in two and with each create long, flat loafs, one on each baking sheet; think 5 or 6 inches by 10 or 11 inches (each should be around three quarters of an inch high). Bake each for 25 minutes; bake them until they are firm to the touch, but not particularly browned.

Let each loaf cool for 10 minutes or so. With a sharp knife, cut each loaf into half-to-three-quarters inch pieces and lay them on their side on the baking sheet(s); whether you cut perpendicular to the long side of the loaf or on a diagonal is up to you. Put these back in the oven for 10-12 minutes. Flip them over (at this point the bottom side should be golden brown; if not, leave them in for another couple of minutes); and bake for another 10-12 minutes on the second side (at which point, this other side should also be golden brown). Cool for at least 15 minutes, and enjoy with a fresh cup of coffee (here or here) or tea.

Also: I really should go skinny-dipping soon; it's been awhile.

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UPDATE: The "original" recipe I alluded to is superior. The procedure is pretty much the same as above, but bake at a slightly lower temperature of 325 degrees. The ingredient list is also similar, but different in its proportions:

3/4 cup whole almonds, toasted
1/2 cup butter, room temperature
2 large eggs
2 Tablespoons fresh orange zest
3/4 cup sugar
2 Tablespoons Cointreau
1 1/2 teaspoons cinnamon
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt

For sure, I'll be making this version from now on; you should too!