Recipe - Biscotti Toscani

One half cup Whole almonds; toasted
1/3 cup Butter
Three fourths cup Sugar
2 Eggs
1 teaspoon Vanilla extract
One fourth teaspoon Almond extract
2 teaspoon Grated orange zest
2 One fourth cup Allpurpose flour
1 One half teaspoon Baking powder
1/8 teaspoon Nutmeg
One fourth teaspoon Salt

From: Claribel Coronado claribel@u.washington.edu

Date: 23 Oct 1994 09:38:36 0400
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 One half inch thick, 1 One half 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 One half 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 dozen.

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