Recipe - Crunchy Biscotti

1 Three fourths cup All purpose flour
2 teaspoon Baking poder
Three fourths cup Whole unblanched almonds
2 Eggs
Three fourths cup Sugar
1/3 cup Butter melted
2 teaspoon Vanilla extract
One half To 1 tsp almond extract
1 tablespoon Grated orage rind
1 Egg white lightly beaten

Preheat oven to 350ø. In large bowl, combine flour and bkaing powder; stir
in almonds. In medium bowl, whisk together eggs, sugar, butter, vanilla,
almond and rind. Stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured surface; knead once or twice. Form a
ball; divid in two. Roll each into a 12inch log. Transfer to ungreaded
baking sheet. Brush tops with egg white. Bake 20 minutes. Remove sheet to
rack. Let cool 5 minutes. Remove to cutting board. With sharp chef's
knife, and using firm decisive strokes, cut into 3/4inch diagonal slices.
Return to baking sheet stand them upright, and bake 2025 minutes unitl
golden brown. Cool completely on rack. Keep in airtight container.
Posted to MCRecipe Digest V1 #180

Date: Sat, 3 Aug 1996 09:22:20 +1000

From: sherae@zeta.org.au (Sheri McRae)