Recipe - Ruths Biscotti

One half cup Butter, softened
1 1/3 cup Granulated sugar
One half teaspoon Salt
One half teaspoon Lemon extract
One half teaspoon Almond extract
3 Eggs
3 cup All purpose flour
2 One half teaspoon Baking powder
One half teaspoon Baking soda
2 cup Sliced almonds,chopped
Zest from one orange, grated
Zest from one lemon, grated

Preheat oven to 325F. Grease two cookie sheets,(Joell's note: this is
important, these spread and the recipe makes 3 logs that will not fit on
one large sheet,trust me on this one, I learned the hard way).

In a large mixing bowl, beat butter, sugar, salt, orange and lemon zest,
and the extracts till light. Add eggs one at a time, beating well afer each
addition. Stir in flour, baking power, baking soda, and nuts.

Divide dough into thirds. With buttered fingers, shape each portion of
dough into a log about 12 ins. long and 1 One half ins in diameter. Place two
logs atleast 4 ins apart on one sheet, the third log on the second sheet.
Using your palms, flatten logs slightly to about 1 in. thickness. Bake 25
mins, rotating the sheets top to bottom midway through the baking.

Remove cookies from oven; reduce heat to 275F. Using a thin bladed knife,
cut logs at a 45 degree angle into Three fourths in. slices. Lay slices, cut side
down, 1 One half ins apart on the baking sheets. Bake an additional 40 mins. or
until very dry.

Cool biscotti on racks. Store in an airtight container at room temperature
for up to 10 days or freeze for longer storage.

NOTES: This was originally a recipe for Biscotti D'Anici, if you prefer
that flavouring, sub 1 TB anise seed for the two extracts used above. Ruth
Hanschka originally posted this after serving these at the Lobsterfest at
Dave Scardote's in Nov.'97.
Posted to FOODWINE Digest by Abbott labbott@MHO.NET on Dec 16, 1997