This recipe is for traditional Italian biscotti, with a twist: Three types of flour are more interesting than just one (or even two) in making the dough, which also includes grated orange zest, almonds, and dried figs for wonderful winter flavors. Whenever you are making biscotti, you first shape the dough into a flattened log and bake it in this shape before removing, slicing, and then baking to a crisp.