1. In a small bowl sift together flour, baking powder, baking soda, salt, white pepper, ground cloves, cinnamon and ginger. 2. Whisk sugar and eggs to a light lemon color; stir in extracts, orange zest and almonds. 3. Sift dry ingredients over the egg mixture, then fold in until dough is just combined. 4. Adjust oven rack to middle position and heat oven to 350ºF. 5. Halve dough and turn each portion onto an oiled cookie sheet covered with parchment. 6. Using floured hands, quickly stretch each portion of dough into a rough 13-by-2-inch log, placing them about 3 inches apart on the cookie sheet. 7. Pat each dough shape to smooth it. 8. Bake, turning pan once, until loaves are golden and just beginning to crack on top, about 35 minutes. 9. Cool the loaves for 10 minutes; lower oven temperature to 325ºF. 10. Cut each loaf diagonally into 3/8-inch slices with a serrated knife. 11. Lay the slices about 1/2 inch apart on the cookie sheet, cut side up, and return them to the oven. 12. Bake, turning over each cookie halfway through baking, until crisp and golden brown on both sides, about 15 minutes. 13. Transfer biscotti to wire rack and cool completely. 14. Biscotti can be stored in an airtight container for at least 1 month. 15. Variations: Macerate (means to soak or steep) 3/4 cup currants, chopped raisins, or dates in 1/4 cup brandy or marsala for at least 1 hour. 16. Drain and fold into the dough along with extracts, adding a teaspoon or so of the macerating liquid to the dough. ---------------------------------------------------------------------------
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