Recipe - Lemony Almond Biscotti

2 One fourth cup Allpurpose flour
1/3 cup Slivered almonds; chopped
and toasted
1 teaspoon Baking powder
One fourth teaspoon Salt
Three fourths cup Sugar
2 tablespoon Vegetable oil
2 Eggs
3 tablespoon Minced lemon rind
One fourth cup Fresh lemon juice
Vegetable cooking spray
1 Egg white; lightly beaten

Combine flour and next 3 ingredients, and set aside. Combine sugar, oil,
and eggs in a large bowl; beat at high speed of an electric mixer until
thick and pale (about 5 minutes). Add lemon rind and lemon juice, and beat
until well blended. Stir in flour mixture until well blended.

Turn dough out onto a lightly floured surface, and divide dough into 2
equal portions. Shape each portion into an 11inchlong roll. Place cookie
rolls about 2 inches apart on a large baking sheet coated with cooking
spray, and flatten each roll to an 1inch thickness. Brush rolls with egg
white.

Bake at 350 degrees for 20 minutes. Remove rolls from baking sheet to a
wire rack, and let cool. Slice each roll diagonally into 20 (1/2inch)
slices. Place slices on baking sheet. Bake at 350 degrees for 20 minutes or
until dry. Cool completely on wire racks. Yield: 40 cookies (serving size:
1 cookie).
Posted to MCRecipe Digest V1 #180

Date: Fri, 2 Aug 1996 16:55:01 0500

From: "Lisa K." lisabeth@shore.net