2 1/4 c Flour
1 1/4 c Sugar
1/4 ts Baking powder
Of salt
3 Eggs; lightly beaten
1 tb Vegetable oil
1/4 ts Almond extract
1 ZEST of orange; fine grated
1/2 c Coarsely chopped almonds
Vegetable shortening
1 c Walnuts; or pecans - finely
For Carey, Vicki, Brian and anyone else interested, here's the
Almond-Orange Biscotti recipe, published in Parade Magazine a few years
ago.
1. Preheat oven to 350.
2. Grease and flour baking sheet. Shake off excess.
3. In a large bowl, sift flour, sugar, baking powder and salt together.
Make a well in center of mixture.
4. To the well add remaining ingre- dients.With your hands, work dry
mixture with liquids until a dough has been formed. Divide the dough in
half.
5. On a lightly floured surface, shape dough into 2 flat-bottomed
cylinders, 1 in. high, 2 1/2 in. wide and 8 in. long. Remove each to
the
baking sheet.
6. Bake for 30 to 35 minutes, until lightly colored on top. Remove from
oven and cool slightly.
7. Holding a long sharp knife by the handle and tip; cut cylinders
diagonally into 3/4-in. slices. Carefully place slices back on baking
sheet, cut sides down; return to oven for 15 minutes more and bake
until
sides are golden and biscotti have dried a bit. Remove from oven and
cool
on wire racks. The biscotti should be somewhat hard and crunchy. Yield:
20
to 24 biscotti You can also dip one end into some melted chocolate, for
a
nice effect and great taste.
