Title: Almond Biscotti
Categories: Cookies
Yield: 1 Servings

1 3/4 c Flour
2 ts Baking powder
3/4 c Whole unblanched almonds
2 Eggs
3/4 c Sugar
1/3 c Butter; melted
2 ts Vanilla
1/2 ts Almond extract
1 1/2 ts Grated orange rind
1 Egg white; lightly beaten

In large bowl, combine flour, baking powder and almonds. In separate bowl,
whisk together eggs, sugar, butter, vanilla, almond extract and grated
orange rind; stir into flour mixture until soft, sticky dough forms.
Transfer dough to lightly floured work surface; with hands, form into
smooth ball. Divide dough in half; roll each into 12-inch long log.
Transfer to ungreased baking sheet. Brush tops with egg white; bake in 350
F oven for 20 minutes. Remove from oven and let cool on pan on rack for 5
minutes. Transfer each log to cutting board; cut diagonally into 3/4 inch
thick slices. Stand cookies upright on baking sheet(meaning the way they
came out of the oven origionally); bake for 20 minutes longer or until
golden. Let cool on rack. Biscotti can be stored in airtight container for
up to 2 weeks.

Variations:

Chocolate Chip Biscotti: Add 1/2 cup chocolate chips to flour mixture

Double Chocolate Biscotti: Reduce flour to 1 1/2 cups. Add 1/2 cup
unsweetened cocoa powder to flour. Omit almonds and add 1/2 cup chocolate
chips. Dissolve 1 tbsp instant coffee granules in vanilla. Omit almond
extract and orange rind.

Hazelnut Biscotti: Substitute 3/4 whole hazelnuts for almonds. Omit almond
extract

Recipe by: Canadina Living Magazine 92/12/01

Posted to MC-Recipe Digest V1 #1030 by Carol H on Jan
22, 1998