Recipe#8026

Title: Biscotti 05

From: Claribel Coronado claribel@u.washington.edu 
 Newsgroups: rec.food.recipes 
 Subject: biscotti toscani 
 Date: 23 Oct 1994 09:38:36 -0400 
 Message-ID: <38dp0s$6pm@junior.wariat.org> 

1/2 cup whole almonds toasted
 1/3 cup butter
 3/4 cup sugar
 2 eggs
 1 tsp vanilla extract
 1/4 tsp almond extract
 2 tsp grated orange zest
 2 1/4 cups all-purpose flour
 1 1/2 tsp baking powder
 1/8 tsp nutmeg
 1/4 tsp salt
 In a mixing bowl cream butter and sugar until light and fluffy.  Beat in 
 eggs, vanilla, almond extract and orange zest.  In a bowl combine the 
 flour, baking powder, nutmeg and salt.  Add to the creamed mixture, 
 mixing until blended.  Cut almonds into haves or thirds and fold in mix. 
 Divide dough in half.  Place on a greased and floured baking sheet and
 form into two logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches
 long, spacing them at least 2 inches.Bake in the middle of a preheated 
 325 F oven for 25 minutes or until golden brown. 
 Transfer from the baking sheet to a rack.  Let cool 5 minutes.  Place on a
 cutting board and with a serrated knife slice diagonally at 45 degree
 angle about 1/2 inch thick. 
 Lay the slices flat on the baking sheet and return to the oven for 10 
 minutes, turning them over once, to dry slightly.  Let cool on a rack.  
 Store in a tightly covered container.
 Makes 3 dozens.